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.