• Mary Ann

Easy Carrot Top Pesto

Carrot top pesto is delicious, healthy for you, super easy to make, and a great way to use an entire vegetable!



Ingredients:

  • 2 Cups of Fresh, Washed Carrot Top Greens, pulled off of the stem (If you use tops from older carrots they might be a little bitter. But the young tops aren’t bitter at all and taste faintly like carrots.)

  • 1/3 Cup of Pine Nuts or pretty much any nut you prefer. I like mixing whatever is in my freezer which is usually walnuts, almonds, and pinenuts. Toast them a little on the oven or in the skillet until they are slightly browned and smell toasty

  • 2 Large Garlic Cloves, peeled ( I like to crush it and cut it up a little) and toast with the nuts

  • 1/2 Teaspoon of Salt

  • 1/2 Teaspoon of Black Pepper

  • 2/3 Cup of Olive Oil

  • 1/2 Cup of Freshly grated Parmesan Cheese

  • A few cut basil leaves


Equipment:

  • Food Processor

  • Jar for Storing

  • knife and cutting board

  • pan for toasting




Directions:

  • Start with your toasted nuts and toasted garlic in the food processor, pulse a bit

  • Add the carrot top greens one cup at a time and pulse again

  • Add your Parmesan cheese and do another quick pulse

  • Slowly begin adding your olive oil while blending. You may have to stop and scrape the sides of the processor as needed. If you like it a bit more runny, add a little bit more. If you like it thicker, add a bit less.

  • Add in your salt and black pepper

  • Process until your carrot top pesto is smooth or at your desired consistency

  • Store in your jars in the fridge for up to a couple of weeks or put in the freezer where it can last months to a year. If frozen, allow it to defrost for a day in the fridge before using. Also add a little more olive oil to the top if it starts looking dry so it does not brown.



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