Carrot Top Pesto

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CaA twist on a traditional pesto recipe, Carrot Top Pesto takes homemade pesto to an all new level of flavor and is an easy recipe too! Carrot Top Pesto is bursting with the flavors of extra virgin olive oil, carrots greens, Parmesan cheese for texture and saltiness, lemon juice for a bright note and the unexpected nuttiness of toasted pistachios.

Prep Time5

Course: Main Course

Cuisine: Italian

Keyword: carrot greens recipe, carrot top pesto, pesto

Servings:

Calories: 84kcal

Author: Gwynn Galvin

Ingredients

½ cup extra virgin olive oil
2 cups chopped carrot top greens
¼ cup grated Parmesan cheese
¼ cup toasted chopped pistachios
2 cloves garlic, rough chopped
1 Tbs. lemon juice
¼ tsp. kosher salt

Instructions

Combine olive oil, carrot top greens, Parmesan, pistachios, garlic, lemon juice and kosher in a food processor or heavy duty blender. If using a blender, be sure to put the olive oil and lemon juice in first for easy blending. Puree or process until blended.

Notes

Makes 1 cup/1 Tablespoon per serving

Serving Suggestions

Toss pesto with hot pasta
Serve over cooked chicken, fish or beef
Drizzle pesto over hot cooked vegetables
Toss in a pasta salad or potato salad
Serve as a dipping sauce

Swirls of Flavor Recipe Tips

An immersion blender also works well when blending the ingredients together

Substitutions

Substitute your favorite nut for the pistachios
Substitute fresh parsley for some of the carrot greens
Substitute fresh basil for some of the carrot greens

Nutrition