Hey food friends! Have you ever wanted to give your pasta or toast a little upgrade? Enter Carrot and Walnut Top Pesto!
This is not your ordinary pesto; it’s a new twist that’s rich in flavor and totally plant-based. You’ll love how the earthiness of walnuts blends perfectly with the sweetness of carrots and fresh herbs. It’s a fantastic way to incorporate veggies into your meals while keeping it super delicious. Plus, it’s super easy to whip up in just 10 minutes—perfect for those busy weeknights when you want something quick yet tasty.
This variation not only caters to those who are vegan or gluten-free, but it’s also packed with nutrients like vitamin A and healthy fats. Grab your food processor, and let’s learn how to make this yummy and colorful condiment that will elevate any dish!
Serving and Pairing Suggestions:
So, how do we serve this pesto? The possibilities are endless! Slather it on Zucchini Noodles with Pesto for a fresh and light meal or toss it with some Pasta Primavera to amp up your favorite veggie medley.
Feeling adventurous? Dip it with fresh veggies or drizzle it over roasted Sweet Potato Fries for a unique flavor fusion! If you want something more protein-packed, pair it with Yogurt-Marinated Pork Kebabs with Cucumber-Lemon Labneh—the creamy dressing will balance out the nutty pesto beautifully.
Some drinks? Try Vanilla Bourbon Cola or Blackcurrant and Anise Aperitif.
The hint of sweetness from the carrots complements the savory elements in dishes perfectly. So many options, right?
Tips and Notes:
- Storage: Store leftover pesto in an airtight container in the fridge for up to 5 days.
- Substitutions: Out of walnuts? Try pecans or even sunflower seeds for a nut-free alternative!
- Herb Variations: Use any fresh herbs like basil or parsley to switch up the flavor profile.
- Texture: If you prefer a creamier texture, add a splash of olive oil or a touch of nutritional yeast for cheesy flavor!
Feeling inspired to give this a try? Trust me, once you make this Carrot and Walnut Top Pesto, you’ll find yourself reaching for it time and time again.
Carrot and Walnut Top Pesto
Equipment
- 1 Food processor
- 1 Spatula
- 1 Jar for storage
Ingredients
- 2 cups carrot tops - washed and chopped
- 1/2 cup walnuts - lightly toasted
- 2 cloves garlic - peeled
- 1/2 cup parmesan cheese - grated
- 1/2 cup olive oil - extra virgin
- Salt - to taste
- Pepper - to taste
Instructions
- In a food processor, combine carrot tops, walnuts, and garlic. Pulse until finely chopped.
- Add the grated parmesan cheese and pulse again until the mixture is well blended.
- While the food processor is running, gradually stream in the olive oil until the pesto reaches your desired consistency.
- Season with salt and pepper to taste, then pulse one more time to combine.
- Transfer the pesto to a jar and store it in the refrigerator. Serve with pasta, spread on sandwiches, or as a dip.