title title title title title title title
title title title
Site Navigation
Carrot Top Pesto
Blended from several recipes. Takes about 10 minutes to prepare. Use this on grilled or roasted meat, fish and veggies; on top of hardboiled eggs; mixed into chicken or tuna salad or mixed into pasta.
1 bunch of carrot tops, thick stems removed and saved for vegetable stock or composted
1 lemon, juiced - or orange
Kosher salt, freshly ground pepper
1 garlic clove, or 3-4 garlic scapes
3 tablespoons pine nuts or almonds, toasted
1/2 cup (packed) fresh basil leaves, or parsley, tarragon or cilantro
1/4 cup finely grated Parmesan
1/2 cup extra-virgin olive oil
Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse purée forms. Add olive oil and pulse until combined; season with salt and pepper.
Note: will keep in fridge for up to 3 days, lay plastic wrap right on top of pesto to inhibit discoloration from oxygen. Or, freeze for longer storage.