#carrottops

https://www.fromachefskitchen.com/carrot-top-salsa-verde/

With this gluten-free recipe, simple carrots can be turned into a colorful and tasty dish. A homemade pesto made from carrot tops and pistachios is mixed in with the carrot noodles. It gives the dish a fresh and nutty taste. It's a tasty way to eat the whole carrot, from the root to the leaf!

Ingredients: 4 large carrots, spiralized into noodles. 1 cup carrot tops, washed and roughly chopped. 1/2 cup shelled pistachios, plus extra for garnish. 2 cloves garlic. 1/4 cup extra virgin olive oil. Juice of 1 lemon. Salt and pepper, to taste.

Instructions: Put the carrot tops, pistachios, garlic, lemon juice, salt, and pepper in a food processor and blend them together. Pulse until everything is well mixed and a paste forms. Slowly pour the olive oil into the food processor while it's running until the pesto is smooth and well mixed. Check the seasoning and make changes if needed. Warm up a tablespoon of olive oil in a big pan over medium-low heat. Add the carrot noodles and cook for two to three minutes, until they are soft but still have some bite to them. Move the carrot noodles to a dish that will be used for serving. Put the ready carrot-top pesto on top of the carrot noodles and gently toss to mix. Add more pistachios as a garnish and serve right away.

Prep Time: 15 minutes

Cook Time: 5 minutes

Enjoy the flavors of fresh carrot tops in this delicious vegetarian keto pizza topped with a vibrant pesto sauce. It's quick to prepare, making it perfect for a weeknight dinner, and can be made ahead for convenience.

Ingredients: 1 cup carrot tops, washed and dried. 1/4 cup almonds. 2 cloves garlic. 1/4 cup grated Parmesan cheese. 1/4 cup olive oil. Salt and pepper to taste. 1 low-carb pizza crust. 1/2 cup shredded mozzarella cheese. 1/4 cup cherry tomatoes, halved. Fresh basil leaves for garnish.

Instructions: Preheat the oven to 425F 220C. In a food processor, combine carrot tops, almonds, garlic, Parmesan cheese, olive oil, salt, and pepper. Pulse until smooth to make the pesto. Spread the pesto evenly over the low-carb pizza crust. Sprinkle shredded mozzarella cheese over the pesto. Arrange halved cherry tomatoes on top of the cheese. Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly. Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes