In January, we're loving Carrot Greens + Sunflower Seed Pesto. Carrots and sunflowers are abundant right now, plus this recipe allows you to use the root of the carrot for another dish, while allowing the greens to shine!
🥕 1 bunch carrot greens + stems (washed and dried)
🥕 1 clove of garlic
🥕 ¼ cup sunflower seeds (hulled)
🥕 ¼ cup Parmesan cheese (or two tablespoons nutritional yeast)
🥕 ½ cup olive oil
🥕 2 tablespoons fresh lemon juice
🥕 Salt + pepper to taste
🌻 Add the carrot greens, stems, garlic clove, sunflower seeds, and cheese (or nutritional yeast) to a food processor.
🌻 Blitz until you achieve a chunky texture. Then add the olive oil + lemon juice and process until the mixture is thoroughly combined.
🌻 Season with salt and pepper to taste.
Enjoy it on crackers, as a dip for crudites, or mixed into your favourite pasta. Simply delicious!