There are so many foods that we throw away, simply because we've been conditioned to do so. But pretty much any green can be turned into a pesto, so why not carrot tops? Here's a vegan, gluten-free version that goes beautifully with our Cannellini beans.
Ingredients
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- 1 cup packed carrot top greens
- 1 cup packed leafy greens (kale, spinach...)
- 1 garlic clove, pressed
- ½ cup roasted, unsalted cashews (or pistachios)
- ½ teaspoon salt
- ⅓ cup olive oil (add more as needed)
- 1 ½ cups cooked Silver Cloud Cannellini beans (from ½ cup dried)
Steps
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1.
Cut the tops from the carrots and rinse well (remove any hard ends or discolored pieces). Add the carrot greens to the food processor, along with all the other pesto ingredients, except the olive oil. Pulse to combine all the ingredients.
2.
With the motor running, slowly drizzle in the olive oil. Blend until fully smooth. Scrape the sides down with a spatula.
3.
Fold the pesto in to your cooked white beans. Pair with a side of sautéed beet greens if you want a full zero-waste dish!
Inspired by Simply Recipes