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Chili Lime Carrot Top Pesto Recipe (East Indian Flavor)

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

 

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This version has less water and oil in it, and no cilantro.


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!

recipe for carrot top pesto, spicy sunflower seed pesto recipe, lime, how to make something with carrot tops, DIY, homemade, make pesto at home, nut-free pesto recipe, GAPS diet legal recipe, SCD diet legal recipe, green pesto ground in a bowl over wooden mat
This pesto version has more water and oil in it.

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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