Carrot Greens Pesto Recipe
Introduction
Carrot Greens Pesto is a vibrant, fresh twist on traditional pesto that makes great use of carrot tops often discarded. This flavorful sauce combines greens, garlic, nuts, and cheese into a versatile condiment perfect for pasta, sandwiches, or as a dip.
Ingredients
- 1 cup of washed and spun carrot tops
- 1 cup of spinach leaves
- 2 cloves of garlic
- ¼ cup of pine nuts or cashews
- ½ cup to 2/3 cup olive oil
- ½ cup of parmesan cheese
Instructions
- Step 1: Combine the carrot tops, spinach, garlic, and pine nuts in a food processor and pulse until the mixture is finely minced.
- Step 2: Slowly drizzle in the olive oil while continuing to process until the pesto reaches a smooth consistency.
- Step 3: Pulse in the parmesan cheese until just combined.
- Step 4: Let the pesto rest for 10 to 15 minutes before serving to allow the flavors to meld.
Tips & Variations
- Use cashews instead of pine nuts for a creamier texture and a milder flavor.
- If you prefer a thinner pesto, add olive oil gradually until you reach the desired consistency.
- For a vegan option, omit the parmesan or substitute with nutritional yeast.
Storage
Store the pesto in an airtight container in the refrigerator for up to 5 days. To prevent discoloration, drizzle a thin layer of olive oil on top before sealing. Reheat gently or serve cold for best flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other greens instead of spinach?
Yes, kale, arugula, or basil can be used in place of spinach for a different flavor profile.
How can I prevent the pesto from turning brown?
Cover the surface with a thin layer of olive oil and store it in an airtight container in the fridge to slow oxidation.
PrintCarrot Greens Pesto Recipe
A vibrant and fresh Carrot Greens Pesto made with nutritious carrot tops, spinach, garlic, and nuts, blended to a smooth, flavorful sauce. Perfect as a spread, dip, or pasta topping, this pesto utilizes often discarded carrot greens in a delicious way.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 1 cup of pesto 1x
- Category: Sauce
- Method: Blending
- Cuisine: Italian-inspired
Ingredients
Vegetables and Herbs
- 1 cup washed and spun carrot tops
- 1 cup spinach leaves
- 2 cloves garlic
Nuts and Oils
- ¼ cup pine nuts or cashews
- ½ cup to 2/3 cup olive oil
Dairy
- ½ cup parmesan cheese
Instructions
- Prepare the greens and nuts: Combine the carrot tops, spinach leaves, garlic cloves, and pine nuts or cashews in a food processor. Pulse several times until the mixture is finely minced, ensuring an even blend of all ingredients.
- Add the olive oil: With the food processor running, slowly drizzle in the olive oil. Continue blending the mixture until it reaches a smooth, pesto-like consistency, scraping down the sides if necessary.
- Incorporate the cheese: Pulse in the parmesan cheese until well combined. Avoid over-processing to keep some texture within the pesto.
- Rest for flavor: For optimal taste, let the pesto rest at room temperature for 10 to 15 minutes before serving to allow the flavors to meld beautifully.
Notes
- Use either pine nuts or cashews based on your preference or availability.
- Adjust olive oil quantity to achieve desired pesto consistency.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
- Great as a pasta sauce, sandwich spread, or dip for vegetables.
- To preserve the bright green color, cover pesto with a thin layer of olive oil when storing.
Keywords: Carrot greens pesto, pesto sauce, carrot top recipe, homemade pesto, spinach pesto, nut pesto, parmesan pesto
