Carrot Love

carrots.kimsunee

Carrot-Top Walnut Pesto

Total time: 10 min
Print Recipe

Roasted Carrots. Burrata. Carrot Tops
Roasted Carrots. Burrata. Carrot Tops

Carrots, in all their glory, are in season and I love them in so many ways--crunched out of hand, roasted to sweet perfection, or whizzed up into a purée.  Lately, I've had such a love affair with carrots that I can't part with the tops, so I've been making carrot-top pesto and offering it as gifts.  Often, people respond with surprise at carrot tops as the main ingredient, then send a note/text later on saying how good it was.  I like it tossed into hot cooked pasta, added to a vinaigrette or smeared onto toasted bread.  This recipe is adapted from my Spicy Arugula Pesto from A Mouthful of Stars

ingredients:

    • 2 cups packed carrot tops
    • 1 cup tightly packed basil leaves
    • 1/2 cup tightly packed mint leaves or flat-leaf parsley leaves
    • 1 cup whole walnuts or raw almonds
    • 2 cloves garlic
    • 1 medium jalapeño, stemmed
    • 1/2 teaspoon fine grain sea salt
    • 1/4 cup grated Parmigiano-Reggiano
    • 1 tablespoon fresh squeezed lemon juice, white wine or red wine vinegar
    • 1bout 1/3 cup extra-virgin olive oil (or avocado or grapeseed oil)

    directions:

    1. Rinse and pat dry carrot tops, basil, and mint.  Place tops and herbs in the bowl of a food processor or blender.  Add walnuts, garlic, jalapeño, salt, Parmigiano-Reggiano, and lemon juice; pulse a few times to combine.  With processor running, pour in olive oil and blend until well combined but still a little bit coarse.  Taste and add more salt or lemon juice, as needed.  Store in an airtight container in refrigerator up to one week.

    SOME WAYS TO ENJOY CARROT-TOP PESTO:

    -Toss with hot pasta, adding a little extra cooking water.

    -Spread on warm toasted bread and top with roasted carrots

    -Serve with burrata and roasted vegetables

    -Spread on roasted fish or pork or chicken

    -Use as a condiment for sandwiches


    MORE CARROT LOVE:

    Vitaly Paley's Halibut with Carrots and Horseradish

    Martha Rose Shulman's Rainbow Carrot stir-Fry

    Nigel Slater's Carrot and Coriander Fritters

    Food52: Moroccan Carrot Salad with Harissa

    Alaska From Scratch: Coconut Carrot Cake


    Date Published: May 12, 2015
    1 comment

    All recipes have been tested by the Test Kitchens unless otherwise noted.

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Comments

  1. May 12, 2015 12:56 pm by Seung Hee Reply

    So yummy!!! What a smart use of often neglected ingredient. Love this!!

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