Carrot Greens Pesto Recipe
Introduction
Carrot Greens Pesto is a fresh and vibrant twist on traditional pesto, turning often-discarded carrot tops into a delicious sauce. Combined with spinach, garlic, nuts, and parmesan, it adds a bright, herbal flavor perfect for pasta, sandwiches, or as a dip.
Ingredients
- 1 cup of washed and spun carrot tops
- 1 cup of spinach leaves
- 2 cloves of garlic
- ¼ cup of pine nuts or cashews
- ½ cup to ⅔ cup olive oil
- ½ cup of parmesan cheese
Instructions
- Step 1: Combine the carrot tops, spinach, garlic, and pine nuts or cashews in a food processor. Pulse repeatedly until the mixture is finely minced but still textured.
- Step 2: While the food processor is running, slowly drizzle in the olive oil until the pesto reaches a smooth and creamy consistency.
- Step 3: Pulse in the parmesan cheese just until combined.
- Step 4: For the best flavor, allow the pesto to rest at room temperature for 10 to 15 minutes before serving.
Tips & Variations
- Use cashews instead of pine nuts for a milder, creamier pesto.
- Add a squeeze of lemon juice for extra brightness.
- If you prefer a thinner sauce, add more olive oil gradually to reach your desired consistency.
- Try substituting parmesan with nutritional yeast for a vegan version.
Storage
Store the pesto in an airtight container in the refrigerator for up to 3 days. To prevent browning, drizzle a thin layer of olive oil on top before sealing. Reheat gently or serve cold as a sauce or spread.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other greens instead of spinach?
Yes, you can substitute spinach with kale, arugula, or basil for different flavors, but keep the carrot tops as the base for that fresh, unique taste.
How do I prevent the pesto from turning brown?
To slow oxidation, store pesto in a tightly sealed container with a thin layer of olive oil on top and keep it refrigerated. Using fresh ingredients and consuming it within a few days also helps maintain its bright color.
PrintCarrot Greens Pesto Recipe
This vibrant Carrot Greens Pesto is a fresh and flavorful twist on traditional pesto, utilizing nutrient-rich carrot tops and spinach for a bright, herbaceous base. Blended with garlic, pine nuts or cashews, olive oil, and parmesan cheese, it offers a creamy and savory sauce perfect for pastas, sandwiches, or as a dip. Easy to prepare in a food processor, this pesto lets you make the most of carrot greens that are often discarded, adding a sustainable and delicious option to your kitchen repertoire.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 1 cup 1x
- Category: Sauce
- Method: Blending
- Cuisine: Italian-inspired
Ingredients
Produce
- 1 cup of washed and spun carrot tops
- 1 cup of spinach leaves
- 2 cloves of garlic
Nuts
- ¼ cup of pine nuts or cashews
Dairy
- ½ cup of parmesan cheese
Oils
- ½ cup to ⅔ cup olive oil
Instructions
- Prepare Ingredients: Thoroughly wash and dry carrot tops to remove any dirt or grit. Also, wash the spinach leaves and peel the garlic cloves.
- Combine Base Ingredients: In a food processor, add the carrot tops, spinach, garlic, and pine nuts or cashews. Pulse several times until the mixture is finely minced but not pureed, ensuring an even texture.
- Add Olive Oil: With the food processor running, slowly drizzle in the olive oil to emulsify the mixture and achieve a smooth, creamy consistency.
- Incorporate Cheese: Pulse in the parmesan cheese just until combined. Avoid overprocessing to maintain a slightly textured pesto.
- Rest for Flavor: Transfer the pesto to a bowl or jar and let it rest for 10 to 15 minutes to allow the flavors to meld beautifully before serving.
Notes
- For a nut-free pesto, substitute pine nuts or cashews with toasted sunflower seeds or omit nuts entirely.
- If vegan, replace parmesan cheese with nutritional yeast or a plant-based parmesan alternative.
- Store leftover pesto in an airtight container in the refrigerator for up to 3 days; drizzle a thin layer of olive oil on top to preserve freshness.
- Use the pesto as a spread, pasta sauce, marinade, or drizzle over vegetables and grilled meats.
- Adjust olive oil quantity to achieve your preferred pesto consistency.
Keywords: carrot greens pesto, carrot top pesto, homemade pesto, vegetable pesto, green sauce, Italian sauce, easy pesto recipe
