Carrot Top Pesto
Carrot top pesto is a great complement to many carrot dishes, and is also flexible enough to be used in many other places.
Ingredients
- 1 bunch of carrot tops
- 1 clove garlic minced
- ½ oz Parmesan cheese freshly grated, divided
- ½ oz pistachios
- Salt and pepper to taste
- ½ cup olive oil
Instructions
- Remove any carrot top stems that that have discolored leaves. Cut the tough stems below the carrot leaves and discard. Rinse and dry the leaves.
- Place the carrot top leaves in a food processor along with the garlic, Parmesan cheese, and pistachios. Add a pinch of salt and a couple cranks of the black pepper grinder.
- Pulse these ingredients for about 20-30 seconds. Add 4 ounces of olive oil and pulse for another 20-30 seconds.
Notes
- The exact ratios of ingredients is quite forgiving and flexible. Especially the amount of olive oil. For a thicker pesto, use less oil. For a thinner pesto, use more oil.
- The choice of nuts is flexible. Pine nuts are classic. Pecans, walnuts, almonds or cashews can all substitute for pistachios.
- This pesto freezes well.
- If storing in the refrigerator, flatten the pesto in the storage container and add a layer of olive oil to protect the greens from the oxygen in the air. This aids in preserving the green color of the pesto.
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