The Mediterranean Dish · by Elana Lepkowski★ 5.0 (1)
Carrot Top Pesto
NUTRITION · PER SERVING10M COOK
CAL 11%·PRO 5%
CARBS 7G13% OF CAL
2G FIBER0G ADDED3G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 22G88% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant, nutty pesto made from carrot tops, pistachios, garlic, and lemon. Use as a spread or sauce for pasta, fish, or roasted vegetables.
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View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups carrot tops ((from 2 bunches of carrots))
- 1 garlic clove, (peeled)
- 1/2 cup pistachios
- 2 teaspoons freshly squeezed lemon juice
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
At a glance
PER SERVING · TIME 10M
CAL 11%·PRO 5%
CARBS 7G13% OF CAL
2G FIBER0G ADDED3G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 22G88% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 182mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 213mg
- Calcium
- 25mg
- Iron
- 0.42mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 182MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.