Carrot Top Pesto (vegan and oil-free) Recipe
🔪Prep Time: 15 minutes
1 cup of walnuts
4 cups of fresh carrot tops, thick stems removed and large chopped (about 1 large bunch)
1 garlic clove, minced (use 2 cloves if you love garlic)
2½ tablespoons of lemon juice
2 teaspoons of lemon zest
¾ teaspoon of kosher salt (we are going to add salted pasta water later)
½ teaspoon of freshly ground black pepper
2 tablespoons of nutritional yeast
½ cup of pasta water (if using for pasta) otherwise use plain water
1Add 1 cup of walnuts to a food processor and pulse until coarsely ground, followed by the carrot tops. Pulse until the walnuts and carrot tops are nicely blended but not completely smooth.
2Add the minced garlic, lemon juice and zest, salt, pepper, and nutritional yeast. Pulse until a chunky paste begins to form.
3With the motor running, pour the reserve pasta water (or regular water), in a steady stream to thin the pesto until a creamy consistency is reached.
4Store in a clean glass jar in the refrigerator or toss with pasta, grains, or vegetables.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.