Name: Carrot tops are perfect for pesto!
Ingredients: Carrot greens. From 2 bunches, about 2 cups, roughly chopped to fit into blender cup or food processor bowl. Stems too, not just the leaves. But be careful with the thick stems at the base of the carrot. Those can be fibrous, so you can leave them out, or, if you have an extra powerful blender, just make sure to puree them very well.; Fresh basil or another fresh herb (optional). About 1/4 cup, roughly chopped and packed. If you don’t have access to fresh basil, you can sub another fresh herb, or omit entirely. Dried will taste fine, but you need more than is practical.; Garlic. Two cloves.; Pine nuts or another type of nut. About 1/3 cup, though add more or less or mix depending on what you have. I have made this with almonds or walnuts in the past, simply because that’s what we had on hand.; Parmesan cheese. About 1/4 cup, grated (optional – omit for vegan option, but add a pinch of salt to compensate).; Olive oil. No real need to measure, just add until the consistency is right. Probably ~1/4 cup.

Description

Use your carrot greens for this versatile dip and sauce!

Ingredients

Carrot greens. From 2 bunches, about 2 cups, roughly chopped to fit into blender cup or food processor bowl. Stems too, not just the leaves. But be careful with the thick stems at the base of the carrot. Those can be fibrous, so you can leave them out, or, if you have an extra powerful blender, just make sure to puree them very well.
Fresh basil or another fresh herb (optional). About 1/4 cup, roughly chopped and packed. If you don’t have access to fresh basil, you can sub another fresh herb, or omit entirely. Dried will taste fine, but you need more than is practical.
Garlic. Two cloves.
Pine nuts or another type of nut. About 1/3 cup, though add more or less or mix depending on what you have. I have made this with almonds or walnuts in the past, simply because that’s what we had on hand.
Parmesan cheese. About 1/4 cup, grated (optional – omit for vegan option, but add a pinch of salt to compensate).
Olive oil. No real need to measure, just add until the consistency is right. Probably ~1/4 cup.

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Instructions

Add all ingredients except the olive oil to your immersion blender cup, blender, magic bullet, food processor, mortar and pestle, or any other blending tool of your choice.
Blend until it begins to form a paste. Drizzle in oil a little at a time until everything is incorporated nicely and it forms a paste at your desired consistency. Remember that you can always thin it out with more oil when you use it.
Spoon into a jar or any container with a lid. Cover the top of the pesto with a thin layer of olive oil to prevent oxidation. If oxidation does occur (the pesto will turn a darker green) it’s perfectly fine to eat, just not quite as pretty. If you won’t be using the pesto within the next several days, spoon into ice cube trays and freeze. Now you have perfectly proportioned helpings of pesto to toss into pasta dishes, etc.
You can use it as a dip, on its own, or mixed with hummus or greek yogurt. Just bring it up to room temperature before serving, as the olive oil will harden a bit in the refrigerator. Want to make pasta with it? Read on!