I was surprised to see recipes for pesto with carrot greens surfacing quietly on food blogs, friends’ Facebook pages and recipe sites. “Impossible!” I thought, “These scraps are only fit for stock.” Well, they say curiosity killed the cat, but I can assure you that this recipe will send you directly to Cloud 9!

1 2 3 4 5 6

 

Carrot Top Pesto

Prep Time: 15 minutes

Yield: 3/4 cup, 6 ounces

Ingredients

  • Carrot greens - 3.5 cups loosely packed carrot greens, thoroughly rinsed and stems removed
  • Garlic - 1.5 tablespoons, coarsely chopped
  • Lemon juice - 2 tablespoons, freshly squeezed
  • Extra virgin olive oil - 1/4 cup
  • Parmesan - 1/4 cup, grated
  • Raw cashews - 1/4 cup raw cashew pieces, which are cheaper than whole
  • Yogurt - 1 tablespoon plain yogurt, a thicker yogurt will result in a thicker pesto
  • Sea salt - Pinch of salt to taste, depending on how salty your parmesan is!

Instructions

  1. Put all of the ingredients in a blender or food processor and pulse until blended.
  2. Remove the lid and use a spatula to push down the pesto that has crept up the sides of the blender. Blend into a creamy paste.
  3. Transfer to a glass jar or container, and store in the refrigerator for up to 2 weeks (though it won't stand a chance that long!).
  4. Or, you can freeze for later use with the ice tray method.

Notes

Allergens: dairy

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.emmafrisch.com/2012/07/carrot-top-pesto-with-bonus-recipe.html

Leave a Reply

Leave a Reply

Your email address will not be published. Required fields are marked *