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.
Servings: 8 servings
Calories: 137kcal
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 or nutritional yeast
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.Heat oven to 350 degrees. On a baking sheet spread nuts and garlic (optional). Toast in oven for 5 minutes, remove the pan and stir the nuts. Continue cooking in 5 minute increments, stirring in between each, until nuts are fragrant and golden brown. Time can vary depending on size of nuts from 5-15 minutes.
- 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: 137kcal | Carbohydrates: 2g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 123mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 7mg | Calcium: 69mg | Iron: 1mg