Creamy Carrot Top Pesto
Most of us don’t give a second thought about putting carrot tops in the compost bin. Why are we throwing away this nutritious and delicious vegetable?!! Carrot tops are high in potassium, magnesium, iron, vitamin C, vitamin K and fibre. So don’t toss them!
You can put carrot tops in all kinds of dishes including soups, stews, salads, or sautéed with some olive oil and soy sauce. However, this vibrant pesto allows them to really shine! You can use the pesto in pasta, roasted veggies, sandwiches or as a dip. For more ideas, check out my video.
Make sure your carrot tops are nice and healthy looking before using them. If they are showing signs of decay, toss them in your compost. Carrot tops can be slightly bitter, especially from older carrots. Add some sweetness to counter it, unless you are going for the bitter flavour (which you should! Bitter is good for you!)
Ingredients
- 2 cups carrot top leaves (remove them from that fibrous stem). You can add in some basil for a more traditional flavor.
- 1/3 cup toasted pine nuts and/or cashews
- 1/3 cup mild olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 garlic clove
- 1/4 teaspoon each: sea salt and pepper
- 2 T Parmesan cheese (optional)
Instructions
- Place the carrot top pesto ingredients in your food processor or small blender and blend until smooth.
This pesto keeps well for 3-4 days in the fridge, but like all pesto, it is best eaten fresh. I like to freeze batches of it so I can enjoy it in winter.
Carrot Top Pesto is one of my favorite recipes to utilize a food that would otherwise be thrown away.
I hope this recipe inspires you to think differently about the foods you throw away!
