Carrot Top Pesto

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• Greens from one bunch of carrots (or bunch of other herbs)

• 1/4 cup pine nuts

• 1/4 cup walnuts

• 1/3 cup extra virgin olive oil

• 4 cloves garlic

• 2-3 oz parmesan cheese (Romano or Reggiano)

• salt

• pepper

• red pepper flakes

Heat sauté pan over medium heat. Once heated, add nuts (if not already toasted). Cook for 3-5 minutes, tossing occasionally, until browned. Add unpeeled cloves of garlic, toss with nuts for 1 minute. Put nuts, greens, and cheese into bowl of food processor or blender. Peel garlic and add to bowl. Add half of the olive oil and blend until all components are combined. Add salt, pepper, and red pepper flakes to taste along with any other herbs and/or greens you wish to include. Add the remainder of the olive oil until the consistency you desire is reached (more olive oil may be necessary depending on your preference.) Blend again. (Use within 4 days if refrigerated or freeze for longer storage).



Contributed by Maura White.

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