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Herb Stem Pesto

by Merle O'Neal featured in 7 Unexpected Ways To Use Kitchen Scraps

Inspired by buzzfeed.com

Ingredients

for 8 servings

  • 4 large carrots, tops and stems removed
  • 1 cup
    mixed herbs, stems (40 g)
  • 1 cup
    fresh basil (40 g)
  • ⅓ cup
    olive oil (80 g)
  • ½ cup
    walnut (50 g)
  • ½ cup
    vegan parmesan cheese (55 g)
  • 1 clove garlic
  • ¼ teaspoon
    salt
  • ½ lemon, juiced
    Calories 169
    Fat 16g
    Carbs 6g
    Fiber 1g
    Sugar 1g
    Protein 1g

Estimated values based on one serving size.

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Preparation

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

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