Turns out you can have your carrots and eat the greens too! 🌿
Instead of tossing out those leafy tops, why not give them a new life as a zesty pesto?! Not only is it a great way to reduce food waste, but it’s also a fun twist on your classic basil pesto. We know it might sound odd, but trust us… it tastes tops! 💚
Ingredients:
- 1 cup carrot tops, washed and roughly chopped (stems removed)
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts (or walnuts/almonds)
- 2 cloves garlic, peeled
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- 1/2 cup olive oil
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions:
- Start by washing the carrot tops thoroughly to remove any dirt or grit. Pat them dry with a clean towel.
- In a food processor, combine the carrot tops, basil leaves, pine nuts, and garlic. Pulse until the mixture is finely chopped.
- Add the grated Parmesan cheese (or nutritional yeast) to the food processor. Pulse a few more times to incorporate.
- With the food processor running on low, slowly pour in the olive oil until the pesto reaches your desired consistency. You may need to scrape down the sides of the processor to ensure everything blends evenly.
- Add the lemon juice, salt, and pepper. Pulse again to mix everything together. Taste and adjust the seasoning if needed.
- Your carrot top pesto is ready to eat! Serve it with pasta, spread it on sandwiches, or use it as a dip for veggies.
Storage Tip: Store any leftovers in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze the pesto in ice cube trays and thaw as needed.
