Vegan Carrot Top Parsley Pesto
Creamy and full of flavor!
Ingredients
- Ingredients for vegan pesto
- 1/2 cup carrot tops
- 1/4 cup parsley
- 1/2 cup cashews
- 3-4 garlic cloves
- 2-3 TBS lemon juice
- 4 Tbsp nutritional yeast
- 1/4 tsp salt
- 1/2 cup olive oil
- 1/4 cup water if needed
Instructions
- Add your greens and garlic into food processor and pulse a few times.
- Add in all ingredients excluding the oil. Blend until it forms a paste.
- Scrape down the sides and after you secure your top add the oil 1/4 cup at a time.
- Once the pesto forms a smooth sauce you are ready to enjoy fresh or jar for later.
Notes
**NOTE for the vegan pesto! After the oil is added, if the pesto is still too thick add in water (about 1 Tbsp at a time) to thin
Freeze in ice cube trays to use in other recipes
Use as a spread on sandwiches or wraps.
Add into your salad dressings or sauces for a great punch of flavors.
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