Herb Stem Pesto Recipe By Tasty

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HERB STEM PESTO RECIPE BY TASTY



Herb Stem Pesto Recipe by Tasty image

Here's what you need: large carrots, mixed herbs, fresh basil, olive oil, walnut, vegan parmesan cheese, garlic, salt, lemon

Provided by Merle O'Neal

Yield 8 servings

Number Of Ingredients 9

4 large carrots, tops and stems removed
1 cup mixed herbs, stems
1 cup fresh basil
⅓ cup olive oil
½ cup walnut
½ cup vegan parmesan cheese
1 clove garlic
¼ teaspoon salt
½ lemon, juiced

Steps:

  • Add the carrot tops and herb stems to a blender.
  • Add the basil, olive oil, walnuts, Parmesan, garlic, salt, and lemon juice.
  • Blend on full speed until smooth.
  • Enjoy!

Nutrition Facts : Calories 179 calories, Carbohydrate 6 grams, Fat 17 grams, Fiber 1 gram, Protein 1 gram, Sugar 1 gram

SUMMER HERB PESTO



Summer Herb Pesto image

A fresh tasty pesto you can make with herbs right from the garden. Delicious tossed with pasta, spread on a sandwich or as a dip for veggies. Pesto will keep stored in an airtight container and refrigerated for up to one week. Pesto can also be frozen and stored for up to one month.

Provided by thislittlepiggy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 12

Number Of Ingredients 9

2 garlic cloves, minced
1 cup fresh basil leaves
1 cup fresh flat-leaf parsley leaves
1 cup fresh spinach leaves
½ cup chopped fresh oregano
½ cup toasted pine nuts
½ cup grated Parmesan cheese
1 pinch salt and freshly ground black pepper to taste
¾ cup olive oil

Steps:

  • Blend the garlic, basil, parsley, spinach, oregano, pine nuts, Parmesan cheese, salt, pepper, and olive oil in a blender or food processor until smooth.

Nutrition Facts : Calories 172.3 calories, Carbohydrate 2 g, Cholesterol 2.9 mg, Fat 17.5 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 2.9 g, Sodium 56.6 mg, Sugar 0.3 g

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