Carrot Top Pesto Recipe
Use the leafy green tops of carrots to make a delicious carrot top pesto!
Did you know that the leafy green tops of carrots are edible and can be used to make the most delicious CARROT TOP PESTO? I thin out my carrot seedlings when the leafy greens are 10” to 15” tall and make pesto that’s excellent in sandwiches, on toast on grilled/ roasted veggies and in pasta too!
HERE’S HOW TO MAKE CARROT TOP PESTO:
Ingredients:
60 grams Carrot Tops (Greens)
100 grams Basil
50 grams Pistachios and 50 grams Pine Nuts
4 to 5 Cloves Garlic
3 Teaspoons Lemon Juice
125 ml Extra Virgin Olive Oil
50 grams Grated Parmesan Cheese
Salt to Taste
How to Proceed:
Add the above ingredients into a food processor and blitz while slowly adding in the oil, until pesto is creamy yet slightly chunky in consistency. Add more oil if you’d like a runny consistency. Hope you try this recipe and let me know how you like it!
I thin my carrot seedlings when the leafy greens are 10” to 15” tall. This way nothing gets wasted - eat the baby carrots and use greens to make pesto.
Check Out My Favorite Food Processor
Cuisinart 8 Cup Food Processor
