Feathery green carrot tops have a flavor reminiscent of parsley, and they make a delicious pesto when you blend them with olive oil, garlic, and walnuts. Swirl it into a steaming bowl of pasta, use it as a dip, or serve it drizzled over roasted carrots.
Prep Time5 minutesmins
Total Time5 minutesmins
Course: Sauce
Cuisine: American, Italian
Keyword: carrots, garlic, olive oil
Servings: 8servings (1 cup)
Calories: 169kcal
Author: Jenny McGruther
Equipment
food processor
Ingredients
2cupscoarsely chopped carrot tops
¼cupwalnuts
2medium garlic cloves
½cupextra virgin olive oil
¼cupfinely grated parmesan cheese
fine sea salt(to taste)
Instructions
Toss the carrot tops, walnuts, and garlic into your food processor. Pulse until finely chopped, and then add the oil and parmesan cheese. Process until it forms a uniform sauce, then adjust the seasoning with salt.
Serve immediately or store in a tightly sealed container in the fridge for up to 5 days or in the freezer for up to 3 months.