Today, we have a unique spin on carrot top pesto. This time of year, basil is just starting to grow. Carrots are in abundance and are readily available in the spring. So why not use the greens to make a delicious sauce or spread?
Last year, my CSA share included fresh carrots with the greens still attached. Someone recommended using the greens to make pesto. This is the recipe I came up with and use regularly. You can make it as you need it or freeze for later use. If freezing, be sure to store in an airtight container and cover the pesto with a thin layer of olive oil. The oil will help prevent freezer burn.
Carrot Top Pesto
Use this pesto over pasta, as a sandwich spread, on toasted baguette with melted cheese, etc.
- Greens from 4 large carrots, thick stems removed
- 1/4 cup freshly grated cheese, Parmesan recommended
- 2 Tablespoons pine nuts or almonds
- 3 medium sized garlic cloves
- 1/2 teaspoon salt
- 1/2 cup extra virgin olive oil
- Place all ingredients except olive oil in a food processor or blender. Pulse until the greens are chopped and a paste starts to form.
- Next drizzle oil while the blades are running. Continue until pesto is at the consistency you desire.
- Use immediately or store in the refrigerator.
How would you use this pesto on next?