Carrot Top Pesto
Carrot tops are one of the unsung heroes of spring produce! Oftentimes, you’ll see them in huge piles at farmers’ markets, from people who grab the fresh carrots but tear off the greens so that the farmers can donate them to local livestock. Which, honestly, I love, because reducing food waste is always a good thing, but I prefer to eat my carrot tops! They’re versatile, delicious, and have a really fun texture when you toss them in with your salad greens. They also happen to make an incredible pesto.
Yields1 cup (252 g)
Ingredients
- 1 1/2 cup (60 g) carrot tops
- 1/2 cup (20 g) fresh basil
- 1/2 cup (68 g) pine nuts
- 1/2 cup (120 ml) olive oil
- 1/2 cup (50 g) grated or crumbled Parmesan cheese
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
INSTRUCTIONS:
This process is so simple: In a food processor, combine the carrot tops, basil, pine nuts, olive oil, Parmesan, garlic, and salt and pepper to taste, and process until the components are uniform in size. Serve the pesto as a dressing, mix it into vegetables or protein, or use it as a dip.
Credit Line:
Reprinted with permission from Cooking Mindfully by Kait Welch. Page Street Publishing Co. 2024. Photo credit: Becky Duffyhill.
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