Carrot Top Pesto
Personally, I prefer buying bunches of carrots with the gorgeous greens attached because they are the freshest in the market or store. Keep in mind, the perkier and fluffier the greens, the fresher the carrots. If they have the greens on them, you know they have to had come from a closer farm and be fresh otherwise the leaves would start to brown long before the carrots have gone bad.
Carrot tops are totally edible themselves and have an earthy flavor that tastes faintly of carrot and parsley while also having some bitter and tart notes. They can greatly add depth of flavor and complexity to a dish. So I urge you not to just throw them away!
Instead, make this bright and zesty pesto and help with a unique way to reduce food waste! Like any other pesto, it is great served as a dip with crackers or crudité, spread on crostini or toast, tucked into a sandwich, drizzled over roasted carrots, eggs, tossed with pasta, mixed with potatoes, smothered over chicken or steak.
Ingredients
120 grams | 3 cups packed carrot tops (from 3# heirloom carrots)
40 grams | 1 cup packed basil leaves
125 grams | 1 cup walnuts
84 grams | 3 oz | 1 cup parmesan
4 cloves garlic
Lemon zest (juice only if before serving)
5 grams | 1 tsp salt
freshly cracked black pepper
210 grams | 1 cup olive oil
Preparation
1. Place carrot tops, basil, and walnuts in the bowl of a food processor and pulse several times to break down.
2. Add parmesan and garlic, pulsing several more times. Scrape down the sides of the food processor with a rubber spatula.
3. While the food processor is running, slowly add the olive oil in a steady stream. Adding the olive oil slowly while the processor is running will help it emulsify and keep the olive oil from separating.
4. Add lemon zest (juice only if serving immediately otherwise it could oxidize), salt and freshly ground black pepper to taste. Pulse to combine.
5. Enjoy as a dip with crackers or crudités, a spread for sandwiches, tossed with pasta or baked with eggs. The possibilities are endless.
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