Carrot Top Pesto Recipes
CARROT TOP PESTO
A simple, six ingredient pesto recipe made using carrot tops! A great way to incorporate a new type of green, as well as reduce food waste using all parts of the carrot.
Provided by Snacking in Sneakers
Time 5m
Number Of Ingredients 6
Steps:
- Add all ingredients to a food processor, starting with the lesser amount of olive oil. Pulse a few times until well combined. Add additional olive oil as needed to reach desired pesto texture.
- Taste pesto - if desired, add salt. I usually season the foods I'm adding it to first (like baked chicken or potatoes) but feel free to add a little salt to the pesto if needed.
- Serve pesto over pasta, baked chicken, potatoes, or whatever your heart desires!
CARROT-TOP PESTO
Provided by Food Network Kitchen
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Pulse the carrot and parsley leaves, cashews and garlic in a food processor until coarsely ground. With the processor on, slowly drizzle in the oil, and process until blended well. Add the Parmesan and some salt, and pulse until combined.
CARROT TOP PESTO
Originally from http://www.eatingfromthegroundup.com/2014/10/carrot-top-pesto/ but I have a nice bunch of carrot greens that need to be used up before the frost so I'm putting this here.
Provided by Coraniaid
Categories Sauces
Time 5m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine the greens and garlic in the bowl of a food processor fit with the chopping blade. (The smaller the food processor the better here, as the greens might escape the blade in a large machine.) Pulse until the the greens are finely chopped.
- Add the lemon juice, olive oil, and 1/2 teaspoon of salt. Process until you have a thick pesto, stopping to scrape down the sides of the bowl with a silicon spatula if you need to. Taste, and add more salt if needed.
Nutrition Facts : Calories 121.5, Fat 13.5, SaturatedFat 1.9, Sodium 291.1, Carbohydrate 0.6, Sugar 0.1, Protein 0.1
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- To blanch the carrot tops: remove thick stem pieces. Bring a pot of water to a boil. Prepare a large bowl with ice cubes and cold water in it. Once boiling, add the carrot tops to the pot. Stir occasionally, cooking for about 3 minutes or until bright green and tender. Immediately remove from the pot, drain the hot water, and add the carrot tops to the ice cube bowl to stop the cooking process.
- Drain the carrot tops, wring out excess liquid, and spread them on a plate to dry while you do the remaining recipe prep.
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