Carrot Top Pesto
Tuesday, June 23, 2020
It annoys me to see so many things go to waste while cooking. We easily chop off the end of an onion or trim fat, only to throw it in the trash. It's sad, since we waste so much already. This is the thought that happened as I was trimming the tops off some baby carrots I had purchased at the local farmer's market. I will freely admit that my first version was a lot grassier than I desired but I think I'm pretty much there at this point. I tend to like my pestos to have more run with the olive oil to help highlight the herbs. This can tough with this one since the carrot tops tend to soak up the oil when it's stored. So if you have leftovers, just stir in a little more olive oil. Or keep it chunky and top it on top of a jammy egg.
Ingredients
1 bunch carrot tops
6 basil leaves
1 garlic clove
¼ cup pine nuts
¼ cup Parmesan cheese, finely grated
1½ tsp. Kosher salt
½ cup olive oil
Instructions
Remove the stems from the carrot tops.
Add all of the ingredients except for the olive oil to a food processor or blender. Blend fine enough to almost a paste consistancy.
With the food processor or blender running, slowly drizzle the olive oil into the mixture. You can just add all of the olive oil at once, but it will be hard to get the olive oil incorporated into the mixture.
Put pesto in a bowl. Season to taste with salt or extra parmesan cheese.
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