Carrot Top Pesto. Use them as you would parsley, or in place of parsley in recipes. Strip the leaves from the tough stems, add them to stock or soup, put them in salads, or make chimichurri. Or make this carrot top pesto.
To make the pesto, start by cutting off the carrot tops and washing the leaves.
Pat dry using a kitchen towel, and place in a food processor.
You could also add basil leaves if you like (recommended!).
You can cook Carrot Top Pesto using 9 ingredients and 4 steps. Here is how you cook that.
Ingredients of Carrot Top Pesto
- It's 1 cup of fresh carrot greens, washed and trimmed.
- Prepare 1/4 cup of fresh basil leaves.
- It's 3 tbsp of unsalted sunflower seeds (shelled).
- You need 2 clove of garlic, chopped.
- It's 1/2 tsp of salt (to taste).
- It's 1 tbsp of lemon juice.
- It's 1/2 cup of olive oil.
- It's 1 lb of pasta, cooked.
- You need 1/2 cup of parmesan cheese (optional).
Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper. Pesto made with carrot tops instead of basil can be used any way that you use regular basil-containing pesto, such as: As a pasta sauce: make carrot top pesto pasta with your favorite noodle (I love bucatini) As a meat or fish topping: add carrot top pesto to salmon, chicken, pork, or beef As a dip or sauce: use carrot top pesto inside hummus or as a dipping sauce for. In a food processor, pulse together the walnuts and garlic. Add the carrot tops, basil, lemon, salt & pepper.
Carrot Top Pesto instructions
- Place greens, basil, seeds, garlic, salt, and lemon juice in a food processor/chopper or blender..
- Process, gradually adding the olive oil, until the components are chopped fine and blended..
- Toss, a tablespoon at a time, with hot cooked pasta. Add parmesan cheese, if desired..
- Store any leftover pesto in the refrigerator. It will keep for a couple of weeks. Since the cheese is added later, you can also freeze it..
Pulse again, then add ΒΌ cup olive oil and pulse until combined. Carrot Top Pesto the no food waste answer to pesto. Easy to make and delicious on pasta, in a salad on vegetables. Use in place of regular pesto. Pick off and discard the larger stems, keeping the feathery leaves.