Carrot Top Pesto
A vibrant and flavorful pesto made from carrot tops, perfect for pasta, sandwiches, or as a dip.
Equipment
- Food Processor
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 2 cups Carrot tops, no stems
- ½ cup Basil leaves, packed optional
- ⅓ cup Pine nuts or any other nut
- ½ cup Parmesan cheese or nutritional yeast for vegan option
- 1 clove Garlic
- ½ cup Extra-virgin olive oil
- ½ teaspoon Salt
- ¼ teaspoon Ground black pepper
Instructions
- Step 1: Wash the carrot tops thoroughly to remove any dirt or grit. Pat them dry with a clean kitchen towel or use a salad spinner. If using basil, wash and dry the leaves as well.
- Step 2: In a small skillet over medium heat, toast the pine nuts until golden brown and fragrant, about 3-5 minutes. Keep a close eye on them to prevent burning.
- Step 3: In a food processor, combine the carrot tops, basil (if using), toasted pine nuts, parmesan cheese, garlic, salt, and black pepper. Pulse until coarsely chopped.
- Step 4: While the food processor is running, slowly drizzle in the extra-virgin olive oil to emulsify the pesto and create a smooth consistency. Stop to scrape down the sides as needed.
- Step 5: Taste the pesto and adjust seasoning with more salt or pepper if desired. If too thick, add more olive oil to reach preferred consistency.
- Step 6: Serve immediately or store for later. Pairs beautifully with pasta, as a spread on sandwiches, or as a dip for fresh vegetables.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week. Drizzle olive oil on top to maintain color. Can freeze in ice cube trays for longer storage.