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Root Vegetable Pesto with Toasted Pumpkin Seeds & Honeyed Garlic

This recipe helps you use all parts of your root veggies during the autumn season, creating an enchanting twist on classic pesto, enhanced by toasted pumpkin seeds and honeyed garlic.
Prep Time15 minutes
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: American
Keyword: carrot top pesto, nut free pesto, pesto, pumpkin seeds, root vegetables, toasted pumpkin seeds
Servings: 7 servings

Equipment

  • 1 sharp knife and cutting board
  • 1 skillet or small pan for toasting the pumpkin seeds
  • 1 Food Processor
  • 1 wooden spoon for stirring and tasting
  • 1 jar with a tight lid to store pesto

Ingredients

  • 1 cup carrot tops
  • 1 cup beetroot tops
  • ½ cup toasted pumpkin seeds
  • 1-2 cloves honeyed garlic or regular garlic
  • 1 lemon juiced
  • ½ tsp sea salt
  • ½ cup extra virgin olive oil + a drizzle to finish

Instructions

  • Rinse the carrot tops and beet greens thoroughly, then pat dry.
  • In a food processor, combine the greens, olive oil, toasted pumpkin seeds, honeyed garlic, nutritional yeast, lemon juice and salt.
  • Pulse until finely chopped
  • Taste and adjust with more salt, lemon or olive oil as needed.
  • Enjoy as a snack, dip, or incorporate into another fun recipe.