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Carrot top pesto

Carrot top pesto
4.9 37 ratings
Prep. 5 min
Total 15 min
490 g
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Ingredients

  • baby carrot tops only (approx. 30 g)
    1 bunch
  • water to soak
  • pepitas
    80 g
  • almonds or nuts of choice
    100 g
  • garlic cloves
    2
  • extra virgin olive oil plus extra to cover
    150 g
  • Parmesan cheese cut into pieces (3 cm)
    80 g
  • lemon juice only, to taste
    ½
  • ground black pepper
    2 pinches

Difficulty

easy

Nutrition per 490 g

Sodium 1124.1 mg
Protein 75.2 g
Calories 11269.4 kJ / 2693.5 kcal
Fat 258.5 g
Fibre 19.3 g
Saturated Fat 47 g
Carbohydrates 39.7 g

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