Carrot Top Pesto


It always seemed such a waste to me to discard (compost) the carrot greens after harvesting my carrots. There had to be a use for them, I just didn’t know what. Time to turn to my favorite book about root vegetables, Roots by Diane Morgan. And there it was, a recipe for Carrot Top Pesto! It seemed like the perfect combination, my love of pesto and my disdain for wasting anything I grow. I just had to try it. Plus, it gave me the opportunity to have carrot bouquets on my counter!

Carrot Top Pesto 1

How did it turn out? Let’s just say that Cam had a double helping! Carrot top pesto will become the standard dinner on carrot harvest days. It tasted very much like basil pesto, but with carrot overtones and a nice, sharp bite.

Carrot Top Pesto 4

Carrot Top Pesto

slightly adapted from Roots by Diane Morgan

1 cup lightly packed carrot leaves (stems removed) (from the garden)

6 Tbsp extra virgin olive oil

2 large garlic cloves

1/4 tsp kosher or fine sea salt

Freshly ground black pepper, to taste

3 Tbsp pine nuts, toasted (see my note below)

1/4 cup freshly grated Parmigiano-Reggiano

Directions

My note – Toasting pine nuts – Heat a small non-stick skillet over high heat. Toss the pine nuts in the dry skillet and keep stirring/swirling for about 1 to 1.5 minutes. Remove from heat. Be careful not to burn the pine nuts.

Carrot Top Pesto 2

In a food processor, combine the carrot leaves, garlic, salt, pepper and cheese.

Carrot Top Pesto 3

 

Process until finely minced. Add in the oil and process until just combined.

Carrot Top Pesto 4

 

Use immediately or refrigerate for up to 2 days. Enjoy!

Carrot Top Pesto 6

 

Makes about 2/3 cup.

 

 

Categories: Carrot, Kosher, Pesto, Recipe, Vegetarian | 2 Comments

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2 thoughts on “Carrot Top Pesto

  1. Sounds and looks delicious! Saving the recipe! 😀

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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