Carrot Pesto

This carrot pesto is a great way to use carrot peels so they’re not wasted!

Recipe yields about 1 1/3 – 1 1/2 cups.

 

Ingredients:

  • 4 cups carrot peels, packed loosely (appx 1-2 carrots)
  • 1/3 cup toasted pistachio, walnuts, or other nuts
  • 1/3 cup grated romano, parmesan, or other similar cheese
  • 1 small garlic clove
  • 1/3 – 2/3 cups  EVOO
  • Salt & white pepper to taste

Method:

  • Put all ingredients except EVOO in a food processor and coarsely chop.
  • Slowly pour in EVOO in a thin stream to desired thickness. For example, if you’re using it as a spread for crackers make it a little thicker. If you’re using it for pasta, make it a little thinner.
  • Add salt and white pepper to taste.
  • Enjoy!

 

 

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