Carrot Top Pesto
Let’s not waste those lovely green tops on our carrots. Unfortunately, if you purchase your carrots in a bag, you will not have the tops, but if you are growing them yourself or purchasing them from a market you will have these healthy tops to cook with.
Makes: About 1 1/2 cups
½ cup walnuts, pine nuts or almonds
2 garlic cloves, peeled
2 loosely packed cups carrot green tops
1 cup basil leaves (optional)
½-1 cup grated Parmesan
1-2 tablespoons lemon juice
½-1 cup olive oil
In a food processor, pulse the nuts and garlic until coarsely ground.
Add the carrot greens, basil, Parmesan and 1 tablespoon lemon juice and pulse, scraping down the sides of the bowl, until well blended.
With the motor running, pour ½ cup oil in through the tube. Continue adding oil ¼ cup at a time until it reaches the desired thickness.
Add a pinch of salt and taste. If more lemon is needed, add another tablespoon.
Make sure everything is well combined before serving.
You can use this as a sauce for pasta, a spread for bread or crackers, and to top soups.
Store in the fridge for 2-3 weeks and in the freezer for 6 months to 1 year.
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