Chili Lime Carrot Top Pesto Recipe (East Indian Flavor)
October 27, 2017
Carrot Tops! Who ever heard of eating those?! “Isn’t that the part we throw away?” you ask-
I was really skeptical, too, when I heard about making an Italian pesto out of them. This crazy recipe was invented and shared by an East Indian acquaintance. I had to guess at the proportions, but it was wonderfully delicious and bright green that I had to try making it myself!
The first attempt was great! I had to share it with you! It’s an easy way to get greens that aren’t kale (shudder!).
it was wonderfully delicious and bright green
Chili Lime Carrot Top Pesto Recipe:
Put into a food processor or other high-powered juicer/blender, and mix until smooth. You might need to scrape down the sides with a spatula and pulse it. Don’t blend too long, or it will get hot form the motor. (That may have caused the color change, as I kept blending it and adding more lime.)
1.5-2 Limes (more if necessary to get a balanced sour flavor)
2/3 cup Sunflower Seeds, roasted & salted
About 1.5-2.25 cups/ 2″ squished down in blender – Carrot Tops (thickest stems removed)
3/4 Serrano Chili – stem cut off and seeds removed (Could substitute jalapeño)
1.5 large garlic clove– chopped
1/3 tsp Sea Salt
1/4 dry measure cup (like a flour mixing cup) – Olive Oil (cold pressed preferred)
1/4 cup Water (liquid measuring cup)
That’s it! I hope you like it as much as I do!
**This recipe is safe for the Paleo diet, GAPS diet, and SCD diet, as long as you don’t have trouble with chilies (a nightshade family ingredient) nor seeds. It is a nut-free pesto!
I added a small handful of cilantro in my first try, but that may have been a mistake. It tasted good, but turned an unappealing grey-brown quite quickly even with lime in it. I would suggest blending it with the lime in it at first, to stop any color changes. I made it the first time with avocado oil, but I think olive would be better. 2nd making – I liked it better with olive oil. It’s definitely better without cilantro.
I made it in a food processor and the texture was fairly smooth. I would suggest blending it in a blender next to get it to a “creamy” state. You could probably also use a Magic Bullet or other super-powered blender or juicer. I don’t think you could use a regular blender very easily at first, because the carrot tops are fluffy, and won’t touch the blade. There just isn’t enough liquid.
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