Carrot Top & Wilting Herb Pesto
Carrot tops are often wasted but they are delicious! They have a similar flavor to parsley with a slightly earthy taste. This is a great dish to add wilting herbs to as well.
Ingredients
- 1 to 2 cups carrot tops
- ½ cup wilting herbs such as parsley basil, chives, etc.
- 1 to 2 cups cashews or pine nuts
- ½ cup fresh basil leaves
- 1 small head of garlic
- juice of 1 lemon
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Wash and dry your carrot tops and basil leaves.
- To a blender or food processor, add carrot tops, nuts, basil, garlic cloves, the juice of one lemon, and two tablespoons of olive oil. You can adjust the amount of garlic based on preference.
- Blend for 30 to 60 seconds. You can add a tablespoon or two of water if needed until it reaches the desired consistency.
- Divide pesto into ⅛-cup Souper Cubes and freeze.
- When serving, allow pesto to defrost, and add about ¼ cup of pasta water to thin it out. Grate fresh Parmesan cheese onto the dish. You can also add parmesan cheese to the blender, instead of before serving.
Notes
To save freezer space, I do not add water to my pesto when mixing, but instead add pasta water when cooking.
Experiment with different combinations of herbs to create pesto variations. You can add parsley, cilantro, basil, dill, chives, sage, thyme or rosemary.