The last two weeks my CSA (community supported agriculture) box included carrots and rainbow carrots. While I’ve of course used the beautiful orange and yellow root of the vegetable, I’ve also been using the carrot tops!
I’ve used the carrot tops to make a carrot top pesto and have used it on a variety of meals to bring some greens and brightness to the meal.
With a food processor or blender the pesto is ready to go to be a great addition to pecan crusted chicken, eggs, grilled cheese (try it!).
Carrot Top Basil Pesto
Makes: 1 pint
Time: 5 minutes
- 2c. Rough chopped carrot tops
- 1/2c. Loose basil leaves
- 1/4c + 2tbsp Almonds*
- 1/2c. Shredded parmesan
- 2tbsp Lemon juice
- 3/4c. Olive oil
- 1/2tsp Salt
- 1/4tsp Pepper
- Wash and dry the carrot tops and basil.
- Rough chop the carrot tops and add carrot tops, basil leaves, almonds, parmesan, lemon juice, salt, and pepper to the food processor.
- Pulse the food processor a few times to begin chopping the ingredients.
- Through the top of the food processor or blender slowly drizzle the olive oil while running the food processor, this will allow the olive oil to emulsify into the pesto so it doesn’t separate.
*Almonds, pecans, pine nuts, or walnuts can be used in pesto depending on the type of flavor you’re looking for. Pine nuts are traditional in most pestos.