Springtime Pesto
Ingredients
- 1 bunch carrot greens
- 1 bunch radish greens
- 1 bunch flat-leaf parsley ⓘ
- 1 garlic clove, chopped
- 1 teaspoon anchovy paste
- 1 pinch red pepper flake ⓘ
- 1/4 preserved lemon. Juice and zest of 1/2 lemon would be fine
- 1/4 cup almonds, chopped and gently toasted. I think pine nuts or hazelnuts would be just as good. ⓘ
- 1/2-1 cups olive oil, depending on desired texture ⓘ
- salt to taste ⓘ
Instructions
- Put everything but olive oil in a food processor and pulse until combined. I had to add the greens in stages for lack of room.
- Slowly add the olive oil until desired consistency is reached. Add salt to taste. I needed very little because of the anchovy paste and preserved lemon.
Nutrition & Diet Analysis (per serving)
460
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).