Little Sunny Kitchen · by Diana★ 5.0 (5)
Carrot Top Pesto Recipe
NUTRITION · PER SERVING15M COOK
CAL 10%·PRO 11%
CARBS 4G9% OF CAL
1G FIBER0G ADDED0G INTRINSIC3G OTHER0G TOTAL SUGAR
FAT 18G83% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant green pesto made from carrot tops, basil, pine nuts, and parmesan. Versatile and bright—use with pasta, on pizza, in sandwiches, or as a dip.
condimentitalian⚙️ food processorgluten freevegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups carrot tops (no stems)
- ½ cup basil leaves (packed - no stems, optional)
- ⅓ cup pine nuts (or any other nut)
- ½ cup grated parmesan cheese (see notes to sub with nutritional yeast)
- 1 clove garlic
- ½ cup extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
At a glance
PER SERVING · TIME 15M
CAL 10%·PRO 11%
CARBS 4G9% OF CAL
1G FIBER0G ADDED0G INTRINSIC3G OTHER0G TOTAL SUGAR
FAT 18G83% OF CAL
3G SAT15G 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
- 15m
- Sodium
- 296mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 185mg
- Calcium
- 94mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 296MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.