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Carrot top pesto

  • June 17, 2018
  • By hanna
  • 0 Comments
Carrot top pesto

 This pesto is filled with nutrients because of the carrot greens, herbs and soaked seeds. You can also use unsoaked sunflower seeds and cashews, but it is always better to soak all nuts and seed when you can. Soaking increases their nutritional value and makes them easier to digest.

  • Handful carrot top greens, thick stems removed
  • 1/2 handful fresh oregano / parsley / basil
  • 1 tsp Himalayan salt
  • pinch cayenne pepper
  • 1-2 garlic gloves
  • 3/4 cup cold pressed olive oil 
  • 1/2 cup sunflower seeds (soaked 6-12 hours)
  • 1/2 cup cashews (soaked 2-4 hours)

Set all ingredient into a high speed blender and blend until smooth. This pesto os great with salad, potatoes, sweet potatoes or on a cracker. Feel free to use your imagination.

Fresh oregano greens from our garden
By hanna, June 17, 2018
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