Monday, August 22, 2011

Carrot Greens Pesto. Vegan and Gluten-free, Paleo.


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

    No comments:

    LinkWithin

    Related Posts with Thumbnails