Carrot Top Pesto
Use this recipe as a guide and let your taste buds and crisper drawer inspire your own unique creation.
Ingredients
3 carrot tops (~ ½ cup when rough chopped)
A few sprigs of basil
3 garlic scapes or green garlic or a few bulbs of garlic
Juice of a lemon
Extra-virgin olive oil
Salt
Pepper
Directions
Run your knife through all the greens you’re using. Purée in a food processor along with lemon juice, salt and pepper. Slowly drizzle in oil until desired consistency. If using on a pasta, use less oil and thin it out with pasta water. If on salad, thin it with more oil and lemon. Find the balance between your lemon juice, oil, garlic, salt and pepper, using the carrot tops as a base.
Radish tops or spinach can be used instead of or in addition to carrot tops.
Parsley can also be added or subbed in.
Take a gander at what you’ve got on hand – especially those rarely used radish/carrot tops – and turn them into something amazing!
Pictured here dressed on lightly massaged kale (massage kale with your hands & a bit of oil til tender) with thin sliced carrots, radishes & toasted bread.
© 2022, Holly Hill Inn/Ilex Summit, LLC and its affiliates, All Rights Reserved
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