Carrot Green and Sunflower Seed Pesto

Carrot Green and Sunflower Seed Pesto Carrot Green and Sunflower Seed Pesto

Carrot greens and sunflower seeds are a new take on a versatile pesto spread that pairs well with hearty crackers.
By Katherine Sacks
Carrot Green and Sunflower Seed Pesto
I’ve mentioned before that you can make pesto out of just about anything, but I’m always surprised when friends are stunned by different variations on the herb spread. My favorite is with beet greens, spicy radish greens, and most recently, this carrot greens pesto.

We’ve received lovely carrots from the CSA this year, and I usually keep the greens in the freezer, along with my other trim, to use to make vegetable stock. When this batch arrived I was in the mood for pesto, and it was as easy as that. We had a big jar of sunflower seeds so I subbed those for the nuts, plus the regular olive oil, lemon juice, cheese, and garlic mix. A quick buzz in the food processor and we had a nice pesto to snack on. It was lovely with the radishes, which also came from the farm, on top of wheat crackers.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Carrot Green and Sunflower Seed Pesto


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Katherine Sacks
  • Total Time: 15 mins
  • Yield: 2 cups 1x

Description

Carrot greens and sunflower seeds are a new take on a versatile pesto spread that pairs well with hearty crackers.


Ingredients

Scale
  • 1 bunch carrot greens and stems, washed and dried
  • 1 garlic clove
  • ¼ cup sunflower seeds
  • ¼ cup Parmigiano Reggiano
  • ½ cup olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • Salt
  • Freshly ground black pepper

Instructions

  1. Combine the carrot greens, stems, garlic clove, sunflower seeds, and cheese in a food processor.
  2. Buzz until a chunky texture begins to form, then add in the olive oil and lemon juice and process until the mixture is thoroughly combined and desired consistency.
  3. Season with salt and pepper.
  • Prep Time: 15 mins
  • Category: Appetizer
Visit the Honest Cooking Cookbook Shop
View Comments (1) View Comments (1)
  1. This is delicious – a great alternative to the more traditional pesto, and definitely more budget friendly using sunflower seeds. Make it – you won’t be disappointed!






Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Submit Comment

Previous Post
Strawberry Scones

Strawberry Scones

Next Post

Street Food Brings an International Air to Helsinki

Visit the Honest Cooking Cookbook Shop