Carrot Greens Pesto

Did you know carrot greens are edible? I didn't until last week, when I bought two big batches of carrots at the farmar. 

I thought to myself: Geanna, it would sure be a waste to have to throw all these lovely green things into the compost pile. 

So, I checked online and sure enough, you can prepare them in the same way you would any green herb. They are a little bitter, and even taste somewhat like parsley (and, strangely enough, like carrots!) but I was really pleased to add them to my pesto dinner the other night. 

Carrot Greens Pesto - Vegan, Soy- and Gluten-Free

Serves 4

Ingredients:

4 c. carrot greens

2 cloves garlic

1/4 c. + 2 T. olive oil

1 T. sea salt

1 T. nutritional yeast

1/3 c. raw cashews, pre-soaked and drained

Prepare:

1. Process the carrot greens and garlic first, making sure they are very chopped up and combined. 
2. Add the rest of the ingredients and process until well-mixed together. Serve on top of cooked [and drained] pasta. 

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free and Wellness Weekend on Diet, Dessert and Dogs.