Carrot and Walnut Top Pesto
This Carrot and Walnut Top Pesto is an alternative to traditional pesto made with fresh herbs and carrots, perfect for pasta, sandwiches, or dips.
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.
Notes
For a nuttier flavor, you can substitute walnuts for pine nuts.
Feel free to add a splash of lemon juice for added brightness.
This pesto can be stored in an airtight container for up to a week in the refrigerator.