Carrot Top Pesto
This vibrant Carrot Top Pesto is a fresh, flavorful twist on the classic pesto sauce - made with leafy carrot tops, fresh basil, parmesan, olive oil, lemon juice, and toasted pine nuts. It’s zesty, herbaceous, and comes together in a matter of minutes! Toss it with al dente pasta, spread it on sandwiches, or spoon it over roasted veggies, grilled meat, and so much more!
Ingredients
- 1 cup carrot tops (tough stems removed and coarsely chopped)
- 1 cup basil leaves
- 1/3 cup parmesan cheese (freshly grated )
- 1/3 cup pine nuts (toasted, or walnuts or cashews)
- 2 cloves garlic (peeled and smashed)
- 1/3 cup olive oil (extra virgin )
- 1 Tablespoon lemon juice
- Salt and freshly ground pepper (to taste)
Instructions
- 1
Combine 1 cup carrot tops, 1 cup basil leaves, ⅓ cup parmesan cheese, 1/3 cup pine nuts, 2 cloves garlic and a pinch of salt and pepper in a food processor and process until very finely minced.
- 2
With the machine running slowly drizzle in the 1/3 cup olive oil and process until the mixture is smooth.
- 3
Add the 1 Tablespoon lemon juice and pulse to just combine.
- 4
Season with salt and pepper, to taste.
Cook it from the original
This recipe comes from platingsandpairings.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on platingsandpairings.com