Vegan Carrot Top Pesto
Ever wondered what to do with the leafy greens attached to your carrots? It's time to make vegan carrot top pesto.
Servings: 12 portions
Equipment
- High powered blender
Ingredients
- 1 bunch carrot tops rinsed and dried
- 6 leaves basil (optional)
- 35 grams sunflower seeds
- 6 tbsp nutritional yeast
- 1 pinch salt
- 125 millilitres olive oil
- 0.5 lemon juice and zest
Instructions
- Add all of the ingredients to your blender and blitz on high until the desired consistency is achieved, scraping down the sides regularly to ensure everything is blended.
- Season to taste and add more lemon juice / olive oil if desired.
- Store in the fridge for up to 5 days.
Notes
Whilst this recipe can be stored for up to 5 days in the fridge it also freezes well! I like to freeze it in ice cube trays so I can defrost the perfect amount every time.