Springtime Carrot Top Pesto
Carrot top pesto is a creative and sustainable way to use the green leafy tops of carrots, which are often discarded. This variation of traditional pesto embraces the carrot greens as the primary herb instead of basil, which is typically used. The carrot tops have a slightly bitter and earthy flavor that can complement or even enhance many dishes.To make carrot top pesto, one would generally follow the basic structure of a standard pesto recipe, substituting the carrot greens for basil. The ingredients typically include fresh carrot tops, garlic, pine nuts or other nuts such as walnuts or almonds, Parmesan cheese or a similar hard cheese, olive oil, and sometimes lemon juice for brightness and acidity. Salt and pepper are added to taste.
Equipment
- 1 blender
Ingredients
- 1 cup carrot fronds removed from thick stems
- 1/2 cup fresh mint
- 1/4 cup fresh parsley
- 1/4 cup fresh cilantro or swap with basil
- 1/4 cup pine nuts or pumpkin seeds toasted
- 2 cloves of garlic
- 1 Tablespoon of ume vinegar or 1/4 to 1/2 tsp sea salt
- juice & zest of 1 lemon
- 1/2 cup extra virgin olive oil
Instructions
- Toast your pine nuts on a low flame on the stove top being careful not to burn them. Should only take about 3-5 minutes. Set aside.
- Coarsely chop your herbs and garlic, zest and juice your lemon, and toss everything into your blender. Add in the pine nuts and ume vinegar and begin blending on low speed slowly turning it up while you pour in the olive oil. Blend for about a minute and you’re done.