Bakerita · by Bakerita | Rachel Conners★ 5.0 (2)
Carrot Top Pesto
NUTRITION · PER SERVING10M COOK
CAL 60%·PRO 48%
CARBS 40G13% OF CAL
16G FIBER0G ADDED0G INTRINSIC14G OTHER10G TOTAL SUGAR
FAT 111G83% OF CAL
15G SAT95G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A no-waste vegan pesto made from carrot greens, nuts, garlic, lemon, and herbs. Use it as a spread or sauce for pasta and vegetables.
condiment⚙️ food processor🌀 blendergluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 1- ½ cup nut or seed of your choice (I used pecans)
- 1 garlic clove
- 1 lemon (zested + juiced)
- ½ teaspoon salt
- 2 tablespoon nutritional yeast (or Parmesan, if not vegan)
- 3 cups destemmed carrot tops
- ½ to 1 cup other fresh herbs (I used basil)
- ⅓ cup olive oil
At a glance
PER SERVING · TIME 10M
CAL 60%·PRO 48%
CARBS 40G13% OF CAL
16G FIBER0G ADDED0G INTRINSIC14G OTHER10G TOTAL SUGAR
FAT 111G83% OF CAL
15G SAT95G 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
- 1476mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1608mg
- Calcium
- 230mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1476MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.