Carrot Top Pesto
Did you know you can make pesto with any leafy green, even the tops of root vegetables?! Carrot tops are packed full of vitamins and minerals, including vitamin C, calcium, and iron. In this recipe, we used carrot tops and herbs to make a super healthy and delicious pesto. We also left out the oil for a lightened-up version. We served it over roasted rainbow carrots (bonus recipe below). This versatile recipe will get you thinking outside the box! Get your ingredients at the farmers markets this weekend!
- Tops from 1 bunch of carrots, rinsed
- ½ cup herbs of your choice (we used basil and parsley)
- 3 garlic cloves
- 1 lemon, juiced
- ⅓ cup unsalted pistachios
- ⅓ cup nutritional yeast or grated parmesan (optional)
- ½ cup water or olive oil or more for desired consistency
- 1-2 tsp salt
Process all the ingredients in a food processor until they’ve reached the desired pesto consistency. We made ours smooth like a sauce. Taste and adjust flavors as needed. Serve as a dip, spread, over pasta, over veggies, or however, your heart desires!
Roasted Rainbow Carrots
- Carrots from the above recipe
- 1 tbsp olive oil
- Salt and pepper to taste
Preheat the oven to 400 degrees Fahrenheit. Wash the carrots (no need to peel), cut them into bite-sized pieces, and arrange them on a parchment-lined baking sheet. Toss in olive oil and salt and pepper. Roast for 20-25 minutes, flipping halfway through.