Carrot Top Pesto
Prep Time: 15 minutes Yield: 2 Cups pesto Source: Culinary Vegetable Institute at The Chef’s Garden If you’ve picked up any fresh carrots at the farmers market you’ve probably received the tops as […]
Ingredients
- 1 cup carrot tops (tough stems and blemished leaves removed)
- 1 cup spinach or beet greens (tough stems and blemished leaves removed)
- 3 large cloves garlic, roughly chopped
- 1/2 cup toasted pine nuts or almonds
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- Zest of 2 lemons
- 3/4 cup extra virgin olive oil
Directions
- Rinse the carrot tops from any soil or sand. Pick out and discard any dry, yellowed, or blemished leaves. Discard tough stems or save for stock.
- Pulse the greens, garlic, nuts, salt, pepper and lemon in a food processor. Pulse several times. Scrape the sides down with a rubber spatula.
- Slowly add the olive oil: While the food processor is running, slowly pour in the olive oil in a steady stream. Scrape the sides down with a rubber spatula. Pulse until smooth.
- Store refrigerated and use as desired.
- Consider crackers, flatbreads, vegetable dip, or condiments for roast meat and vegetables.
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