Carrot Top Basil Pesto
Twice a week farmer’s market shopping has once again proven to be one of the most amazing parts of my life. This pesto fucking crushes it.
As I’ve mentioned on this blog before, I have been vastly chilling with adding oil to my food. I am not about to stand up on a soap box and tell you that oil is bad, but I will say that for me there’s just kind of no point. It doesn’t make things taste better to my palate, most oils are the kind that aren’t gonna do much for me in the realm of nutrition, and I’ve come to be quite comfortable and happy being oil free in my home. (Which, by the way, I have two things to note: 1) being oil free at home does not mean I get all uptight in restaurants, making sure all my overpriced vegetables come steamed. What’s the point of eating out if you can’t use it as an excuse to live a little! and 2) being oil free does not at all mean I am eating FAT free. Please bury me with an XXL jar of 100% peanut butter and a fucking spoon, okay? I am pretty sure I am going to be needing that, even from beyond the grave.)
ANYWAY. Recently a friend asked me how I get my veggies to be flavorful minus the oil, and I had this to say:
Ah. home made low fat pesto. THAT, my friends would be this recipe.
This recipe is straight up industrious. Carrot tops?! You throw that shit away?! NOT THIS GIRL. Instead, I whip it into a delicious creamy spread, and use it on pretty much everything. I marinade tofu in it, I slather it on sandwiches and wraps, I use it as salad dressing. It is spring in spread form, and it will make you feel fucking awesome.
|Carrot Top Basil Pesto|| |
- ½ cup vegetable broth
- 2 cups fresh basil
- 2 cups carrot tops
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh squeezed lemon juice
- 6 oz. silken organic tofu
- ¼ cup cashews
- ½ teaspoon salt
- ½ teaspoon pepper
- Place all ingredients in a food processor, and whiz until very smooth. Add more salt and pepper to taste!
How do you get more flavor into your food?