Description
A vibrant and flavorful Carrot Top Pesto recipe that makes use of the often-discarded leafy greens of carrots. This pesto is a versatile condiment that can elevate a variety of dishes with its fresh and herby taste.
Ingredients
Scale
Carrot Top Pesto:
- 2 cups carrot tops (washed and roughly chopped)
- 1/2 cup walnuts or pine nuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
Instructions
- Prepare the Pesto: Place the carrot tops, nuts, Parmesan cheese, and garlic in a food processor. Pulse until finely chopped.
- Emulsify: With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Add lemon juice, salt, and pepper, then pulse briefly to combine.
- Adjust and Store: Taste and adjust seasoning as needed. Use immediately or store in an airtight container in the refrigerator for up to 3 days.
Notes
- Toast the nuts lightly for added flavor.
- Substitute Parmesan with nutritional yeast for a vegan version.
- Great as a sauce for pasta, spread on bread, or as a dip.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment, Sauce
- Method: Blending
- Cuisine: Italian, Global
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 0g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
