Carrot top pesto is delicious, healthy for you, super easy to make, and a great way to use an entire vegetable!
Ingredients:
2 Cups of Fresh, Washed Carrot Top Greens, pulled off of the stem (If you use tops from older carrots they might be a little bitter. But the young tops aren’t bitter at all and taste faintly like carrots.)
1/3 Cup of Pine Nuts or pretty much any nut you prefer. I like mixing whatever is in my freezer which is usually walnuts, almonds, and pinenuts. Toast them a little on the oven or in the skillet until they are slightly browned and smell toasty
2 Large Garlic Cloves, peeled ( I like to crush it and cut it up a little) and toast with the nuts
1/2 Teaspoon of Salt
1/2 Teaspoon of Black Pepper
2/3 Cup of Olive Oil
1/2 Cup of Freshly grated Parmesan Cheese
A few cut basil leaves
Equipment:
Food Processor
Jar for Storing
knife and cutting board
pan for toasting
Directions:
Start with your toasted nuts and toasted garlic in the food processor, pulse a bit
Add the carrot top greens one cup at a time and pulse again
Add your Parmesan cheese and do another quick pulse
Slowly begin adding your olive oil while blending. You may have to stop and scrape the sides of the processor as needed. If you like it a bit more runny, add a little bit more. If you like it thicker, add a bit less.
Add in your salt and black pepper
Process until your carrot top pesto is smooth or at your desired consistency
Store in your jars in the fridge for up to a couple of weeks or put in the freezer where it can last months to a year. If frozen, allow it to defrost for a day in the fridge before using. Also add a little more olive oil to the top if it starts looking dry so it does not brown.
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