Carrot 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
Scale
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
Find it online: https://cheframiflavor.com/carrot-greens-pesto-recipe/
