Carrot Top Pesto Recipes

CARROT-TOP PESTO

Carrot-Top Pesto image

Provided by Food Network Kitchen

Time 10m

Yield 1 cup

Number Of Ingredients 7

Ingredients

1 cup carrot leaves (from about 1 bunch of carrots)
1/2 cup fresh parsley leaves
1/4 cup roasted cashews
1 clove garlic
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan
Kosher salt

Steps:

Pulse the carrot and parsley leaves, cashews and garlic in a food processor until coarsely ground. With the processor on, slowly drizzle in the oil, and process until blended well. Add the Parmesan and some salt, and pulse until combined.

CARROT TOP PESTO

Carrot Top Pesto image

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.

Provided by Coraniaid

Categories Sauces

Time 5m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 5

Ingredients

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
1/4 cup extra-virgin olive oil
1/2-3/4 teaspoon salt

Steps:

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.
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.

Nutrition Facts : Calories 121.5, Fat 13.5, SaturatedFat 1.9, Sodium 291.1, Carbohydrate 0.6, Sugar 0.1, Protein 0.1

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