Carrot Top Pesto
|Love these purple carrots and purple
carrot tops from the farmer’s market!
We stereotype pestos as ‘basil-only’, but there are so many other ingredients that can be used. I think most of us don’t use our carrot tops, but this recipe is a great way to use it. Serve the finished recipe in any way that you would normally use pesto (including Whole Wheat Pesto Biscuits.)
1 bunch carrot tops, carrots and stems removed
2 tablespoons extra-virgin olive oil
1 garlic clove
3 tablespoons nuts (I used pecans.)
1/2 cup (packed) fresh basil leaves
1/4 cup grated Parmesan
1/2 cup extra-virgin olive oil
Salt and Pepper
Pulse garlic and nuts in a food processor until a coarse paste forms.
Add basil, Parmesan, and carrot tops; process until a coarse purée forms.
|Purple Carrot tops – pulsed.
Add olive oil and pulse until combined; season with salt and pepper.
Serve on any dish you love.
Original Recipe: http://www.epicurious.com/recipes/food/views/Roasted-Carrots-with-Carrot-Top-Pesto-51175100