Ages ago I found the best pesto recipe that I have ever used. (of course i modified it from the original, usually left out the mint, and use parmesan cheese instead etc..)I loved it for it’s taste, it’s spice, and it’s affordable price!
This year in the garden we grew carrots, lots of carrots. It’s amazing how much greenery comes with a single carrot. In the sprit of waste not want not, i decided to see what we could do with these… I found plenty of recipes for pesto but decided to go with our old stand by and switch out carrot tops for cilantro and basil for mint!
Carrot top pesto
Notes
Freeze in tablespoon sizes or in an ice cube tray. To use - defrost with small amount of pasta water or hot water use as normal.
Ingredients
- 1 1/2 cups fresh carrot tops
- 1/2 cup fresh basil
- 1/2 cup parmesan
- 3 tablespoons toasted pine nuts
- 1 teaspoon kosher salt
- 2 garlic cloves
- 1 serrano chile, sliced
- 1-1.5 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 1/8 teaspoon freshly ground black pepper
Instructions
- Place carrot tops and next 6 ingredients (through chile) in a food processor; process until well blended. With processor on, slowly pour oil through food chute; process until well blended. Add in vinegar and black pepper.
Verdict: It’s an amazing option, and it’s “free”.
If you try it, let me know what you think!
