Carrot Top Pesto The origin of my particular carrot top pesto recipe was the same friend who helped me create my black garlic vinaigrette. We were creating a whole Moroccan-inspired feast including glowing Moroccan vegetable stew, salad with vinaigrette, and crostini with almond ricotta and carrot top pesto. To make the pesto, start by cutting off the carrot tops and washing the leaves.

Ingredients of Carrot Top Pesto

  1. Prepare 1 cup of fresh carrot greens, washed and trimmed.
  2. It's 1/4 cup of fresh basil leaves.
  3. It's 3 tbsp of unsalted sunflower seeds (shelled).
  4. You need 2 clove of garlic, chopped.
  5. It's 1/2 tsp of salt (to taste).
  6. You need 1 tbsp of lemon juice.
  7. Prepare 1/2 cup of olive oil.
  8. It's 1 lb of pasta, cooked.
  9. You need 1/2 cup of parmesan cheese (optional).

Carrot Top Pesto instructions

  1. Place greens, basil, seeds, garlic, salt, and lemon juice in a food processor/chopper or blender..
  2. Process, gradually adding the olive oil, until the components are chopped fine and blended..
  3. Toss, a tablespoon at a time, with hot cooked pasta. Add parmesan cheese, if desired..
  4. 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..

Add the carrot tops, basil, lemon, salt & pepper. 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.

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