Carrot Pesto

Name: Carrot Pesto
Yield: 4 servings
Cuisine: Italian
Ingredients: 1/2 cup cashews, toasted and chopped; 1/2 lb carrots, peeled and grated; 1 None orange, 1/3 zested then juiced; 12-14 sprigs thyme, leaves removed; 1/2 cup olive oil; 3 oz Parmesan cheese, grated

Vegetarian Dairy

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Ingredients

1/2 cup cashews, toasted and chopped ⓘ
1/2 lb carrots, peeled and grated ⓘ
1 None orange, 1/3 zested then juiced ⓘ
12-14 sprigs thyme, leaves removed ⓘ
1/2 cup olive oil ⓘ
3 oz Parmesan cheese, grated ⓘ

Instructions

Place the cashews, carrots, 7-8 tbsp orange juice, thyme and oil in a food processor and pulse to a coarse consistency. Add the orange zest and Parmesan and pulse briefly. Season then transfer to 2 x 10 oz sterilized glass jars and cover with a layer of olive oil on top. Seal and store in a cool dark place.

Nutrition & Diet Analysis (per serving)

578 kcal 29% DV

Protein Fat Carbs

Macronutrients

Protein 17.4g 35% DV

Total Fat 38.7g 50% DV

Carbs 46.8g 17% DV

Fiber 10.2g 36% DV

Sugar 13.9g 28% DV

Electrolytes

Sodium 363.8mg 16% DV

Potassium 1118.3mg 24% DV

Cholesterol 5mg 2% DV

Vitamins & Minerals

Vitamin A 926.8mcg 100% DV

Vitamin C 51mg 57% DV

Calcium 367.8mg 28% DV

Iron 8.4mg 46% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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