Carrot Top Pesto

Surprising

Surprising

Normally I use carrot fronds in stocks but this is a really tasty way to use them as well.

Use only the leaves for this and make sure the fronds are really fresh, like out of your garden or from a farm that morning. Otherwise the pesto will be way too bitter.

Adjust lemon juice, cheese and pepper to taste.

Carrot Top Pesto

  • 5-6 large cloves garlic
  • 7 cups firmly packed carrot fronds
  • 1/2 tsp lemon juice
  • 1/4 cup grated Romano
  • Olive oil
  • Black pepper

Roast garlic in two tablespoons olive oil in oven wrapped in foil until golden at 350 degrees. Place garlic in a blender with oil then add carrot fronds two cups at a time with enough oil to blend into a smooth paste. Continue adding fronds and oil until everything is blended. Scoop into a bowl and add remaining ingredients. Taste for seasoning and serve just like pesto. Store in refrigerator.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Food, Garden, Italian, Recipes, vegetarian and tagged , , . Bookmark the permalink.

4 Responses to Carrot Top Pesto

  1. Love using the greens that we tend to discard in soups and sauces – looks terrific!

  2. Great idea! It’s funny that I didn’t grow up using them when I grew up using almost everything.

  3. What a great idea for using the tops of carrots! I have made pesto out of all kinds of greens, but never carrot tops. This one is on my list to try. Love the “no waste” approach to cooking. Well done.

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