Carrot Top Pesto
Carrot top pesto is a great way to use up extra carrot tops. The resulting pesto can be used in many of the same ways as basil pesto.
Servings: 8 Servings (About 1 cup)
Ingredients
- 1 cup carrot tops packed, main stems removed
- 1 clove garlic
- 1 lemon juice and zest
- 1/4 cup almonds toasted
- 1/4 cup olive oil
- salt
- pepper
Instructions
- Add carrot tops, garlic, lemon zest and juice and almonds in a food processor. Pulse a few times to combine.
- While running, pour the olive oil through the hole in the processor lid. Continue to puree until all ingredients are smooth and combined.
- Add salt and pepper to taste, pulse a few more times to combine.
Notes
Serving idea: Roasted Carrot Tartine
Slice up some fresh carrot and toss in olive oil. Roast to desired doneness. I like mine soft and almost caramelized, about 25 minutes at 400 degrees. Toast a few slices of bread. I like using a whole wheat artisan bread.
To assemble tartine, spread ricotta and pesto on bread, then layer with roasted carrots. Top with a grating of lemon zest and a sprinkle of toasted almonds.
Nutrition
Calories: 92kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Sodium: 0.3mg | Potassium: 34mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 0.1IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 1mg