recipe-carrot-top-pesto-vegan-paleo-sunflower-seeds

Caption of Carrot Top Pesto; Image by Edward Daniel (c).

Edward Daniel Carrot Top Pesto makes wonderful use of carrot tops often discarded. Nutritious and fibrous, these tops enhanced by the lemon and orange juices… Recipes Carrot Top Pesto European #

Prep Time: 40 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

50g sunflower seeds
80ml olive oil
150g carrot tops
50mil water
½ lemon, juice
¼ orange, juice
Pinch of salt
10g nutritional yeast

Instructions

Soak the carrot tops in filtered water and set to one side.
Soak the sunflower seeds in filtered water for at least half an hour.
Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
Drain the sunflower seeds and place in a baking tray. Drizzle over a couple of tablespoons of oil. Bake in the oven for about 15 minutes.
Drain the carrot tops and slice thinly the stalks and leaves. Place in a blender with the remaining oil, seeds, water, lemon and orange juice and salt. Pulse till well combined.
Garnish with nutritional yeast.
Serve with pasta.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".