Creamy Carrot Top Avocado Sauce
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?!
Servings: 2 cups
- 1/4 cup raw pepita seeds (pumpkin seeds)
- 2 cups carrot top (greens), lightly packed
- 1/2 cup fresh cilantro, lightly packed
- 1 large avocado or 2 small (about 1 cup), pitted
- 1/2 cup olive oil
- 1/4 cup lime juice
- 2 large garlic cloves
- 1/2 teaspoon fine grain sea salt
- Water as needed
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.
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.