Carrot Greens Pesto

I apologize, it has been a while but I’m back with an other recipe. This last weekend we picked up some beautiful rainbow carrots at the farmers market but they also had these massive greens attached. I asked the seller if she knew any recipes for carrot greens and if they are editable.

She said that people make pesto from the greens. Well I adore a good pesto and had to try it. This was some of the best pesto I’ve made. Note: I did look up a recipe but I just used the ingredient listed and didn’t actually measure anything so all amounts are approximate. I hope that I can replicate this in the future because it was delicious.

Ingredients:

• 2C Washed and dried carrot greens
• 1/2 C Fresh Basil
• Pinch Salt
• 3 Large Galic Cloves
• 1 Small Lemon – zest and juice
• 1/2C Pine Nuts
• 1/4C Olive Oil
• 2 Tbs Water

Directions

1. Combine all ingredients into a food processor and pulse to desired consistency.
2. Taste and add more lemon juice or salt to taste
3. Store in an air tight container and let flavors combine for a few hours or overnight.
4. Serve on pasta as a sauce or on pizza.

Note: I used this pesto on pasta. I topped it with a small drizzle of aged balsamic, spicy micro greens, and grated parmesan.

Even after making the pesto I still had a ton of carrot greens remaining. I could have saved it for salads but didn’t want to risk anything going bad so I opted to dehydrate the remaining greens. I had them at 95°F overnight. Have you ever cooked with carrot greens? I’d love the recipe! Let me know in the comments.

Other Pesto Recipes:

• Cilantro Pesto
• Microgreen Pesto
• Arugula Lavender Pesto
• Mint Arugula Pesto

INSTAGRAM│FACEBOOK│TWITTER│YOUTUBE │PATREON

If you like the banner check out this design and others at Canva!