03 Jun Carrot Top Pesto
Carrot Top Pesto
Yield: 1 Cup
Cook Time: 10 minutes
I hate wasting all the beautiful greens that come atop my farmers market purchases, so I try to incorporate them into my dishes instead of tossing them. Try using your radish, beet, and carrot greens in place or in addition to your chards and kales- saute them, chop and toss raw in salads, puree to make sauces, or throw them in the juicer. My latest favorite? Carrot top pesto. I use it as a spread on crostini with a little shaved carrot twirl as garnish, a spread on sandwiches, as a base for roasted carrots, or a sauce for pasta. The recipe below is for a thick spread, to thin it out and make it saucier, increase the olive oil to taste. High quality oil is key since this is a raw preparation, so don’t skimp (Almond oil is pricy- so you can sub EVOO if cost is an issue). Make sure to quadruple wash any of your greens, since they top veggies that are pulled from the ground they tend to accumulate tons of grit. Wash like you would those pesky-to-clean leeks: soak and agitate in a bowl of cool water and rinse several times.
1 Cup Toasted Almonds
1 Tablespoon Fresh Garlic, peeled and roughly chopped
1 Teaspoon Kosher Salt
4 Cups Carrot Tops, rinsed well and roughly chopped
5 Tablespoons High Quality Almond Oil
1 Tablespoon Extra Virgin Olive Oil
2 Tablespoons Fresh Lemon Juice
In a large food processor, combine almonds garlic and salt.
Add carrot tops, pulse to combine.
Withe processor running, add a steady stream of almond oil/evoo until you have a semi-smooth paste.
Add lemon juice and more salt to taste, process to combine.
Store in an airtight container for up to 3 days.
(Raw and Vegan )