Carrot-Top Walnut Pesto
Total time: 10 min
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.
- 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)
- 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:
Date Published: May 12, 2015
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.