Recipe by Donna T from daughter, Colleen
MONEY SAVED: $1
“Delicious pesto made from carrot tops that might otherwise be thrown away or composted. Great for dipping, filling small bell peppers, cooking with chicken. This is a vegan recipe.”
INGREDIENTS:
1 cup packed carrot tops, tough stems removed (item that would be discarded)
1 cup fresh kale, stems removed
1 large clove garlic, roughly chopped
1/2 cup cashews
1/2 tsp sea salt
1/2 cup olive oil
DIRECTIONS:
Pulse all ingredients except olive oil in a food processor. Scrape down sides. Start processor and slowly add olive oil in a steady stream. Scrape down sides and pulse until smooth. Can use immediately or refrigerate or freeze leftovers. Freeze the pesto on a parchment-lined cookie sheet. Use an ice cream scoop or portion scoop to make small balls of dough on the parchment. Next day, pop them into a freezer bag and defrost as needed.
Vegetable Scrap Soup Stock