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:
1 Cup Carrot Tops (Greens)
1-1/2 Cups Basil
1/3 Cup Toasted Pistachios
3 Cloves Garlic
2 Tablespoons Lemon Juice
1/2 Cup Extra Virgin Olive Oil
1/2 Cup 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. Taste and add more lemon juice or salt if desired and more oil if you want a smoother texture. Hope you try this recipe and let me know how you like it!
When thinning carrot seedlings, I suggest leaving a space of 2 fingers distance (about 1.5” to 2”) between seedlings so ensure straight carrots every time.
Check Out My Favorite Food Processor
Cuisinart 8 Cup Food Processor
