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Carrot Top Pesto

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Carrot top pesto is a vibrant, herbaceous sauce made from fresh carrot greens blended with garlic, nuts, olive oil, and parmesan for a flavorful and resourceful condiment.

Ingredients

  • 2 cups carrot tops, washed and trimmed
  • 2 garlic cloves
  • 1/3 cup walnuts or pine nuts
  • 1/2 cup grated parmesan cheese
  • 2 tbsp lemon juice
  • 1/2 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh basil (optional)
  • 2 tbsp fresh parsley (optional)
  • 1/4 tsp red pepper flakes (optional)

Instructions

  1. Wash the carrot tops thoroughly and pat them dry.
  2. Trim away thick stems and keep the tender leafy portions.
  3. In a food processor or blender, combine the carrot tops, garlic, nuts, parmesan cheese, and lemon juice.
  4. Pulse several times until the ingredients begin to break down.
  5. Slowly drizzle in the olive oil while blending until the mixture becomes smooth but slightly textured.
  6. Season with salt and black pepper.
  7. If the pesto is too thick, add a little more olive oil or a small splash of water to loosen it.
  8. Taste and adjust seasoning if needed before serving.

Notes

  • Adding basil or parsley can brighten the flavor and reduce any slight bitterness from the carrot greens.
  • Sunflower seeds, almonds, or cashews can be used instead of walnuts or pine nuts.
  • For a dairy-free version, replace parmesan with nutritional yeast.
  • Store in the refrigerator with a thin layer of olive oil on top to preserve color.
  • Pesto can be frozen in small portions such as ice cube trays for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/carrot-top-pesto/