Carrot Top Pesto

Carrot Top Pesto

Don't toss those carrot tops! You may have everything in your pantry already to make a delicious pesto for dipping or as a sauce for pasta or pizza. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
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Prep Time 10 minutes
Total Time 10 minutes
Course Condiment, Food Waste, Pasta, Pizza
Cuisine Italian
Servings 8 servings
Calories 137 kcal

Equipment

  • Food Processor or Blender

Ingredients
  

  • 1 cup carrot* top leaves thick stems removed, and reserved for stock
  • 1 cup basil* optional
  • 6 tbsp extra virgin olive oil
  • 1 clove garlic*
  • ¼ tsp salt
  • 3 tbsp pine nuts or cashews, toasted (optional)
  • ¼ cup parmesan cheese freshly grated

Instructions
 

  • (Optional Step) Toast the nuts. Pine nuts are the most commonly used for pesto, but you can try cashews, hazelnuts, pecans, walnuts, or even pumpkin seeds! You could also throw your garlic clove(s) on the baking sheet to give a deeper garlic flavor, if desired.
  • In a food processor, blend the nuts and garlic until a paste forms. Then add the carrot leaves, basil, and salt. Process until minced. With the motor running, slowly pour in the oil until incorporated. With the processor off, add in your cheese and then blend again until combined.
  • Enjoy or cover and refrigerate! Great as a pasta or pizza sauce or just for dipping!

Nutrition

Calories: 137kcalCarbohydrates: 2gProtein: 2gFat: 14gSaturated Fat: 2gCholesterol: 2mgSodium: 123mgPotassium: 36mgFiber: 1gSugar: 1gVitamin A: 184IUVitamin C: 7mgCalcium: 69mgIron: 1mg
Keyword carrots, cheese, garlic, no-waste, pesto