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

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

  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

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