Carrot Top Pesto
Pesto made from carrot tops with pine nuts, Parmesan, garlic, and olive oil. Basil is optional.
Equipment
- Food Processor
Ingredients
Ingredients
- ?2 cupscarrot topsno stems
- ?1/2 cupbasil leavespacked – no stems optional
- ??cuppine nutsor any other nut
- ?1/2 cupparmesan cheesesee notes to sub with nutritional yeast
- ?1 clovegarlic
- ?1/2 cupextra-virgin olive oil
- ?1/2 teaspoonsalt
- ?1/4 teaspoonground black pepper
Instructions
Instructions
- Place the pine nuts (or other nuts) in a dry skillet over low–medium heat. Toast, stirring or shaking the pan occasionally, until fragrant and lightly golden. Remove from heat and let the nuts cool completely.
- Remove any stems from the carrot tops and (if using) the basil; rinse the leaves thoroughly under cold water. Shake off excess water and pat the leaves dry with a clean kitchen towel or spin in a salad spinner.
- Add the carrot tops, packed basil leaves (if using), cooled toasted nuts, Parmesan cheese, whole garlic clove, salt, and ground black pepper to the bowl of a food processor.
- Pulse and then blend the mixture until the ingredients are broken down, stopping periodically to scrape down the sides of the bowl with a spatula so everything is evenly processed.
- With the food processor running, slowly pour in the extra-virgin olive oil until the pesto is slightly emulsified and reaches your desired consistency.
- Taste and adjust salt or pepper if needed. Store or serve immediately.
Notes
I use table salt to make the pesto. If you’re using kosher salt, you will need to add around 1 teaspoon. Start with½teaspoon, taste the pesto, and add more if needed.
Use fresh carrot tops and basil leaveswithout the stems to make the pesto.
Substitute the pine nutswith walnuts, cashews, hazelnuts, pecan, macadamia, pistachios, almonds, brazil nuts, or even peanuts.
For avegan pesto, substitute½ cup ofparmesan with¼ cupnutritional yeast.
For anut-free version, substitute the nuts with sunflower or pumpkin seeds.
Storein the fridge in an airtight container for up to 3 days. A thin layer of olive oil can prevent the pesto from oxidizing and turning brown.Freezefor up to 3 months.
Yield– This recipe makes about 1 cup of pesto, we divided it into 8 portions.
Nutritionvalues are calculated per 1 portion of pesto (?a cup)
Use fresh carrot tops and basil leaveswithout the stems to make the pesto.
Substitute the pine nutswith walnuts, cashews, hazelnuts, pecan, macadamia, pistachios, almonds, brazil nuts, or even peanuts.
For avegan pesto, substitute½ cup ofparmesan with¼ cupnutritional yeast.
For anut-free version, substitute the nuts with sunflower or pumpkin seeds.
Storein the fridge in an airtight container for up to 3 days. A thin layer of olive oil can prevent the pesto from oxidizing and turning brown.Freezefor up to 3 months.
Yield– This recipe makes about 1 cup of pesto, we divided it into 8 portions.
Nutritionvalues are calculated per 1 portion of pesto (?a cup)