Carrot Top Pesto

Be the first to review
READY IN: 5mins
Recipe by Coraniaid

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.

Ingredients Nutrition

  • 2 cups lightly packed cleaned dried, and roughly chopped carrot greens (large stems removed beforehand)
  • 1 large garlic clove, roughly chopped
  • 1 tablespoon fresh lemon juice
  • 14 cup extra-virgin olive oil
  • 12-34 teaspoon salt

Directions

  1. 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.
  2. 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a