Carrot Top Pesto with Spiced Carrot Chips (vegan, gluten free)
 
 
How to use your extra carrot tops to make a delicious and versatile pesto! Paired with crispy carrot chips.
Author:
Cuisine: Middle Eastern
Ingredients
  • CARROT TOP PESTO:
  • 2 large handfuls of carrot tops, rinsed and dried
  • 1½ cup basil
  • ⅓ cup cashews
  • ¼ cup walnuts
  • 2-3 tbs lemon juice (I like extra lemon)
  • 2 garlic cloves
  • ½ tsp sea salt
  • ¼ tsp cumin
  • ¼ tsp cinnamon
  • ¼ cup extra virgin olive oil
  • 1 tsp jalapeño
  • SPICED CARROT CHIPS:
  • 4-5 carrots, peeled and thinly sliced
  • 2 tsp avocado oil
  • ¼ tsp cumin
  • ¼ tsp cinnamon
  • ¼ tsp paprika
  • ¼ tsp sea salt
Instructions
  1. For the pesto:
  2. Combine all pesto ingredients into a food processor and pulse until smooth. You can add in a little more olive oil or lemon juice depending on desired consistency.
  3. For the chips:
  4. Thinly sliced carrots with mandolin or sharp knife (look for bigger/wide carrots for this recipe if you can)
  5. Place into a large bowl and add in avocado oil, spices, sea salt and mix until well coated. Place on a parchment lined baking sheet and bake at 425F for 10 mins then flip for an additional 8-10 mins.
Recipe by Justine Cooks Vegan at https://justinecooksvegan.com/carrottoppestowithcarrotchips/