Carrot Top Pesto

Deb Burns

Zero-waste

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Prep Time 15

Course Condiment,, Sauce

Cuisine Italian

Servings tablespoons

Calories 86 kcal

Equipment

Food Processor

Ingredients

1 cup fresh basil leaves
3 cups carrot top greens
1 tbsp garlic, minced
⅓ cup pine nuts
1 cup olive oil plus extra for drizzle
1 cup parmesan cheese, shredded
½ tsp salt
¼ tsp pepper

Instructions

In a food processor, add the pine nuts and garlic. Pulse about 3-4 times to chop.
Add the carrot tops and basil, and pulse severals time to chop and blend. Next add the parmesan cheese, 1/2 cup of olive oil, salt and pepper, and blend until desired texture (usually about 10-20 seconds).
Using the liquid shoot of the food processor, and with the machine on, pour the remaining 1/2 cup of olive oil into the shoot and blend for 10-20 seconds.
Serve and Enjoy!

Notes

Prepare the carrot top greens

After removing the greens from the stems, rinse under cold water. Fill a large bowl with cold water, submerge the greens in the water and let soak for about 10 minutes. This allows for any debris to fall to the bottom of the bowl. Lift the greens out of the bowl, rinse again, and either spin dry in a salad spinner or pat dry with a towel.

Storage

Store pesto in an airtight container. Once you have added the pesto to the container, drizzle a thin layer of olive oil over the top of the pesto. This will help prevent the top from turning brown due to oxidization of the basil leaves.

Pesto can be stored in the refrigerator for up to 1-2 weeks. Store in the freezer for up to one year.

Nutrition

Serving: 32tbspCalories: 86kcalCarbohydrates: 1gProtein: 2gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 87mgPotassium: 15mgFiber: 0.1gSugar: 0.1gVitamin A: 64IUVitamin C: 5mgCalcium: 58mgIron: 1mg

Keyword Zero-waste