How to Use all of those Carrot Tops: "Carrot Top Pesto" Recipe

CARROT TOPS ARE RICH IN PROTEIN, MINERALS, AND VITAMINS AND CONTAIN EVEN MORE VITAMIN C THAN THE ROOT-SO WHY TOSS ‘EM?

 
THESE LEAFY GREENS HAVE A UNIQUELY SWEET AND BITTER FLAVOR PERFECT FOR SOUPS OR PASTAS. IF YOU’RE HARVESTING CARROTS THIS SEASON, KEEP THE GREENS AND WHIP UP SOME TASTY CARROT TOP PESTO.

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INGREDIENTS:


  • 6 carrot tops (1 cup packed) 
  • 1 cup packed basil 
  • 1/2 cup olive oil 
  • 1/4 cup almonds 
  • 1/2 cup shredded parmesan 
  • 2 cloves garlic 
  • Juice of 1/2 lemon 
  • Salt and pepper to taste

INSTRUCTIONS:


  1. Toast almonds on a metal tray in the oven or toaster oven. 
  2. Combine carrot tops, basil, olive oil, almonds, lemon juice, and parmesan in a food processor. 
  3. Add one clove of garlic at a time, testing flavor in between and proceeding according to preference. 
  4. Add salt and pepper to taste (we used approximately a teaspoon of each).

OTHER PESTO IDEAS:


  • Swap almonds for softer nuts like tree or macadamia nuts and use a mortar and pestle/blender 
  • Incorporate a little lemon zest for extra citrus flavor 
  • Spread your carrot top pesto over roasted carrots to fully taste the fruits of your labor!

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