Have you ever gotten an untrimmed bunch of locally grown carrots from the market? It’s such a lovely presentation, with the big, fluffy greens exploding from the tops of the roots. It looks so dramatic and pretty spilling from your tote bag, but once you get home, then what happens? Generally, the greens get snipped and tossed into the compost bin, and that’s that.
But, before you toss them, take a peek at this recipe! PA Veggies shared this clever, thrifty way to upcycle your carrot-top greens into a tasty, nutrient-dense (we’re talking vitamins A and C, dietary fiber and calcium) pesto. Drizzle it on roasted veggies, serve it with grilled meats, or toss it with locally made fresh pasta for a fresh dose of flavor!
|1 1/2 cups|
|Prep Time||Cook Time||Total Time|
|10 min||5 min||15 min|
- 1/2 cup fresh basil leaves
- Carrot tops, removed from approximately 3 pounds of carrots
- 1 clove garlic
- 2/3 cup extra-virgin olive oil
- 3 tablespoons macadamia nuts or pine nuts
- 1/4 cup grated Parmesan cheese
- Kosher salt, to taste
- Place all the ingredients in a blender or food processor. Blend or process on high speed until all ingredients are pulverized into a smooth paste. You may need to scrape down the sides a few times to incorporate all of the ingredients.
- Store in the fridge in an airtight container for up to one week.
- Photo and recipes: Dish Works for PA Veggies