Carrot top pesto
super easy
Who knew that young tender carrot top leaves taste so good? Reminiscent of parsley, they make a terrific pesto.
Ingredients:
- 2 cups packed fresh young carrot top leaves
- 1 clove garlic
- ½ cup nuts such as pine nuts, walnuts or cashews
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup grated parmesan cheese
- ½ cup of extra virgin olive oil
Optional: Replace some of the carrot top leaves with spinach, garlic scapes or basil.
Instructions:
- Rinse carrot tops and strip the leaves from the stalks. Compost the stalks.
- Place garlic, nuts, salt and pepper into a blender or food processor along and pulse to chop. Slowly add olive oil and pulse until you achieve a creamy consistency.
Great with pasta or as a dip for vegetables.