| Level: | Easy |
| Total: | 5 min |
| Active: | 5 min |
| Yield: | about 1 1/2 cups |
| Level: | Easy |
| Total: | 5 min |
| Active: | 5 min |
| Yield: | about 1 1/2 cups |
Ingredients
- 1/4 cup chopped walnuts
- 1 clove garlic
- 1 cup carrot fronds
- 1/2 cup beet greens
- 1/2 cup celery leaves
- 1/3 cup grated Parmesan
- 2/3 cup olive oil
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
Instructions
- In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add the carrot fronds, beet greens, celery leaves and Parmesan and pulse until finely ground. With the food processor running, add the oil and red pepper flakes. Taste, then season with salt and pepper.
- Transfer to a resealable container and store in the refrigerator for up to 2 weeks (or freeze for up to 3 months).
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 577 |
| Total Fat | 59 g |
| Saturated Fat | 10 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 11 mg |
| Sodium | 309 mg |
| Serving Size | 1 of 3 servings |
| Calories | 577 |
| Total Fat | 59 g |
| Saturated Fat | 10 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 11 mg |
| Sodium | 309 mg |
Reviews
very tastey.great dip great with pasta