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Ackee-and-carrot-are-used-to-make-two-delicious-dips-for-a-vegan-crudite-platter

Carrot Top & Ackee Pesto

Carrot greens have a spicy bite to them, the ackees mellow that out and add to the creaminess of this pesto.
Course Appetizer
Keyword vegan carrot top pesto
Prep Time 10 minutes
Servings 14 servings
Author Chantal

Ingredients

  • 2 cups Thoroughly washed & Roughly chopped carrot greens (yield from about 1lb of carrots)
  • 3 cloves Garlic
  • 1/3 cup Sunflower seeds
  • 1 cup Parboiled Ackee
  • Juice of 1/2 a lemon
  • Salt and pepper to taste

Instructions

  1. Blend all ingredients together in food processor till smooth.
  2. Add a bit more lemon juice or a bit of water if a thinner consistency is desired.
  3. Spread into serving or storing container and store with plastic pressed against the surface of the pesto until ready to use.

Recipe Notes

Tip:

You can substitute any seed or nut you like. You could also use white beans or chickpeas instead

Keep covered, the mixture will oxidize quickly when exposed to air

Carrot Top Pesto Nutrition