Lily Feeds You x Pineapple Collaborative Carrot Top & Fennel Frond Pesto (GF & Vegan)

Recently, I had the pleasure of playing around with Pineapple Collaborative’s beautiful olive oil. I never like to throw away my carrot tops or fennel fronds because they can brighten up other dishes, so this time I paired them with Pineapple Collaborative’s olive oil for a homemade pesto recipe. It’s vegan & gluten free so that everyone can enjoy it, but you’d never know…

Pineapple Collaborative x Lily Feeds You

Fennel & Carrot Top Pesto

(gluten free, dairy free)

Ingredients:

-3/4 cup Pineapple Collaborative olive oil

-1/4 cup nutritional yeast

-1 cup packed fresh basil leaves

-1/4 cup toasted pine nuts, plus more for an optional topping

-1 clove garlic (feel free to use 2 if you’re a garlic lover)

-1 cup packed carrot tops, rinsed clean

-1/3 cup packed fennel fronds

-Healthy pinch of red pepper flakes

-Juice of ¼ lemon

-1 tsp capers, drained

-1/2 tsp flaky salt

-Cracked black pepper, to taste

Directions:

-Combine all the ingredients in a blender & blend until smooth. Personally, I like to leave it slightly chunky, to hint at the ingredients inside, but texture is ultimately up to you.

-Taste & adjust lemon juice, salt, or cracked black pepper to taste.

I enjoyed over the roasted carrots with extra toasted pine nuts & added it to pasta with roasted peppers & hemp hearts, but it would really work with anything from drizzling over eggs, mixing into warm potatoes, or spreading into sandwiches. Try it & let me know how it goes!

For your health,

Lily