Low FODMAP Carrot Top Pesto

Presto with pesto! This gourmet and versatile meal-topper is ready in a matter of minutes. Who knew that you could use the entire vegetable from carrot top to bottom? Not only does it minimize food waste, but it makes meal-prepping a breeze! For instance, roast the carrots for dinner and then use the tops to elevate even the simplest meal! Use this pesto as a sandwich spread, sauteed with veggies, marinated with tofu or chicken, or topped on your favorite whole-grain pasta. Plus, it’s also an easy dish to double up on to keep the good times rolling all week long. Feel free to freeze single servings to use at your convenience and avoid the dreaded food boredom. To make this perfect pesto allergen-free and vegan, simply substitute the parmesan cheese for a plant-based alternative like nutritional yeast. Keep calm and carrot on!

Makes: 6 servings
Serving Size: 1/6 mixture
Prep Time: 10 minutes
Cook Time: 0 minutes

Ingredients

  • 1/3 cup carrot top leaves
  • 1 cup fresh basil
  • 4 tbsp sunflower seeds
  • 4 tbsp shredded parmesan Romano cheese
  • 1 garlic clove (less than ¼ clove per serving)
  • 1 tbsp lemon juice
  • 1/3 cup olive oil

Directions

  1. In a food processor or blender, add carrot top leaves, basil, sunflower seeds, parmesan cheese, garlic, lemon juice, and olive oil.
  2. Blend until desired consistency.

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Nutrition facts

Per Serving

  • calories: 154kcal
  • carbohydrates: 2g
  • fat: 15.5g
  • fiber: 1g
  • potassium: 91mg
  • protein: 2.5g
  • saturated fat: 2.5g
  • sodium: 59mg
  • sugar: 0.5g

Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.


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