Carrot Top Pesto

Carrots are the most commonly used vegetable in my home. They are tasty, affordable, and palate approved by my eight year old son. Aside from all that, I love that I can use the entire carrot. Skin, leaves, stems…Everything! If you skin your carrot, clean, season, and roast those skins up to make root vegetable chips or toss them in a bag with the stems and other vegetable scraps to make broth. Carrot leaves are also edible, delicious, and contain high amounts of protein, vitamins and minerals. Carrot leaves can be used in place of parsley in recipes or can be added to salads and dishes for extra flavor. I also enjoy making sauces like chimicurri or pesto out of carrot leaves. Making the most of your food is also making the most of your money, all while reducing food waste.

Just last week I made a batch of pesto. The recipe is creamy and flavorful. It’s also vegan, but If you are not and would like to add cheese to your pesto, cut the amount of salt in the recipe in half and cut out the nutritional yeast. This recipe makes enough to fill an 8oz. mason jar which gave me 2 meals. One meal was pesto tossed with zucchini noodles, diced tomatoes, and a side of carrots. The other with pasta, but you can serve this pesto over potatoes, pizza, with spaghetti squash.. the options are endless.

Notes: I like my Pesto a prefer my on the creamy side. If you don’t, cut the pine nut measurements down to 1/4 cup.

Ingredients

  • 3 garlic cloves
  • 1/3 cup of pine nuts
  • Half of a lemon, juiced
  • 2 cups of carrot leaves
  • 1 – 2 springs of basil
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/8 teaspoon red chili flakes (double if you like a little spice)
  • 1/8 cup of nutritional yeast
  • 1/2 cup of evoo

Instructions

  1. Toss all ingredients into a blender or food processor and blend until your desired consistency.
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