This creamy carrot top sauce is packed with nutrients and flavor. You'll want to add it to everything! Think pasta sauce, pizza sauce, sandwich spread, salad dressing and more! Instead of wasting your carrot tops, why not use it to make this versatile and delicious sauce?!
Course Side Dish
Cuisine vegan, vegetarian
Prep Time 20 minutesminutes
Cook Time 8 minutesminutes
Total Time 28 minutesminutes
Servings 2cups
Ingredients
1/4cupraw pepita seeds (pumpkin seeds)
2cupscarrot top (greens), lightly packed
1/2cupfresh cilantro,lightly packed
1largeavocado or 2 small (about 1 cup),pitted
1/2cupolive oil
1/4cuplime juice
2largegarlic cloves
1/2teaspoonfine grain sea salt
Water as needed
Instructions
Preheat oven at 350F.
Roast pepita seeds on a baking sheet for 8 minutes, making sure they don't burn.
Meanwhile, add the carrot tops, cilantro, parsley, avocado, olive oil, lime juice, garlic and salt in a high-speed blender.
When the pepita seeds are done roasting, transfer to the blender with the other ingredients. Blend on high speed until smooth. Add water as needed to reach your desired thickness.
Notes
To use as a salad dressing, you may want to add a few tablespoons of water. For a pasta or pizza sauce, 1 tablespoon may be sufficient.Keep in an airtight container in the refrigerator for up to a week.