This carrot top pesto makes use of the leafy green tops of carrots that usually get discarded! Carrot tops or carrot greens are high in vitamins, minerals and full of high nutritional value.
Health Benefits of Carrot Tops:
· Carrot tops have high chlorophyll content
· Rich in Vitamin K
· High Vitamin C content
· High Potassium content
· 3 cups fresh carrot top leaves
· ½ cup fresh mint leaves,
· ½ cup fresh parsley
· ¼ cup green onions (Green and white parts)
· 1/4 cup extra virgin olive oil
· Juice of 1 lemon
· Zest of 1 lemon
· ½ cup pine nuts, lightly toasted (or nut of your choice- works well with pecans or walnuts)
· 1 Tablespoon kosher salt
· 1 tsp pepper
· 3-4 garlic cloves
1. In a small skillet over medium low heat, add pine nuts. Lightly toast for 1-2 minutes until lightly golden brown. Set aside. *Make sure to be very careful when toasting pine nuts, they burn super easily!
2. In a food processor or blender (I always use my trusty Vitamix), add carrot tops, mint leaves, parsley, green onions, garlic, lemon zest, lemon juice, toasted pine nuts, salt and pepper.
3. Blend or pulse several times. You will need to scrape down the sides of the blender with a rubber spatula. Slowly add the extra virgin olive oil. Blend mixture until smooth, about 2-3 minutes.
· Make sure to blend thoroughly because the greens can get stringy and stuck in blender.
· Don’t be scared to add any other fresh herbs that you have lying around!
· Freezes well! Always store in a well-sealed container and don’t forget to label and date your items! Even if I don’t think I will have time to eat the carrot top pesto, I like to make it before the carrot tops go bad and will store in my freezer.
· Recipe ideas: top on fresh fish, enjoy as a spread or dip with your favorite veggies or pita chips, serve as a pasta sauce with grilled chicken and much more!