Carrot Top Pesto
As the garden season is coming to a close, carrots are some of the last crops still thriving under the soil. I hate to waste the greens of these gorgeous root vegetables so I decided to whip up some Carrot Top Pesto.
Click the link below for a demonstration video:
Prep Time5 minutes
Total Time5 minutes
Yield: 1 3/4 cups
- 4 cups carrot top greens/leaves
- 1 cup freshly grated Parmesan cheese
- 1/2 cup cashews
- 4 garlic cloves, smashed
- juice of 1 lemon
- 1/2 - 1 teaspoon freshly ground black pepper
- 1/2 teaspoon sea salt
- 1 cup olive oil
Place carrot top greens, Parmesan cheese, cashews, garlic cloves, lemon juice, black pepper + sea salt in a food processor with feed tube.
Turn food processor on and slowly add olive oil by drizzling through the feed tube. Run food processor for 1-2 minutes until all ingredients are smoothly blended.
Store in an airtight container in refrigerator for up to 5 days or freeze for up to 6 months.