Carrot Top Pesto Recipe
Carrot top pesto is a simple pesto recipe made from fresh carrot greens, walnuts, garlic, and oil. A unique food waste recovery recipe! So get ready to make a tasty pesto sauce that comes together in 20 minutes with a few ingredients you likely have on hand.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Dips and Sauces
Cuisine American
Servings 4 people
Calories 107 kcal
Pot
Food Processor
Bowl
Strainer
Plate
Spatula
1-2 bunch Carrot Tops 2 teaspoon Fresh Lime Juice 1 teaspoon Olive Oil 8 cups Water 4 pc Green Onions 1 Garlic Clove ½ cup Walnuts ½ teaspoon Salt ¼ teaspoon Pepper
To blanch carrot tops; cut bits of thick stem. Take a pot and let it boil until tender.
In a bowl, add ice cubes and cold water with carrot tops. Once the carrot tops have been cooked, return them to the pot.
Stir regularly, cooking for about three minutes until soft and bright green. Remove the pot from the stove and rinse it.
Apply the carrot tops to the ice cube bowl to end the cooking process.
Drain out the excess water from the carrot tops with a strainer and place them on a dry plate.
Meanwhile, you can do the remaining tasks.
Add garlic, lemon, green onions, walnuts and salt to the food processor.
Blend up with small bits of carrot tops until rough paste forms. You may need to stop frequently to wipe down the sides of the blender.
Add the olive oil until combined, a tablespoon at a time. Season with salt, pepper, and more lemon juice to taste.
Let it cool and store it in an airtight container. It can be stored for a few days. The colour of this sauce can change, but that’s all normal.
Calories: 107 kcal | Protein: 2 g | Fat: 10 g | Fiber: 1 g | Sugar: 1 g
Keyword Carrot Top Pesto, Delicious Carrot Top Pesto, Pesto Recipe