By using the leafy tops of Carrots, a new take on pesto was born, Carrot Top Pesto! Pesto is a mouthful of bright Spring and Summer. You can buy it in a jar or in the refrigerator section of your grocery story, but there is nothing better than making it yourself. This recipe uses the tops of a bunch of carrots in addition to basil and parley to make a bright and nutritional pesto that is easy to make at home.
Fresh basil can be found in abundance at farmers’ markets in the summer. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in the oil and you’ve got a versatile sauce for pasta, chicken or fish.
This Carrot Top Pesto is fantastic on so many things! Use those carrots by roasting them in a 400 degree oven for 30-40 minutes, or until they are fork tender. Top with pesto and feta cheese for a wonderful side dish!
This Carrot Top Pesto is also great on toast for a great addition to breakfast (a dish I learned at a farmers market in Prague), drizzled over tomatoes and mozzarella, or tossed into a pasta with just about anything! It would pair amazingly well with my Chicken Parmesan Meatballs, I’m thinking a dipping situation needs to happen!
If you enjoyed this Carrot Top Pesto recipe, I’m sure these others will tickle your fancy:
- Grilled Pesto Zucchini Stuffed with Feta and Orzo
- Lemon Garlic Cod over Tomatoes and Leeks
- Lemon Herb Pan Fried Chicken
- Blackberry Mozzarella Grilled Cheese
- Basil Avocado Chicken Salad with Feta
Carrot Top Pesto
Pesto is a mouthful of bright Spring and Summer. You can buy it in a jar or in the refrigerator section of your grocery story, but there is nothing better than making it yourself. This recipe uses the tops of a bunch of carrots in addition to basil and parley to make a bright and nutritional pesto that is easy to make at home. Vegetarian, Gluten Free, Healthy .
Ingredients
- I bunch of Carrot Top Leaves, cleaned and chopped
- 1/4 cup Basil
- 1/4 cup Parsley
- 2 Garlic Cloves
- 1/4 cup Parmesan Cheese
- 1/2 cup EVOO
- 1/4 cup Walnuts (or pine nuts, almonds, or no nuts)
Directions
- Add all ingredients into a blender and blend until the leaves have broken down and mixed well.
- Drizzle in EVOO until the pesto loosens up. (You can use less oil for a thicker pesto, or more for a runnier pesto**)
- Check taste, and add more salt if needed.
- Store in a airtight container in the fridge for 5-7 days. You can also freeze pesto for later!
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