Carrot Top Pesto

Watch the recipe video featuring chef Sarah Akbari: https://www.youtube.com/watch?v=txhoxqUr6M8&t=27s

Ingredients:

  • 3 Tablespoons nuts or seeds (we like sunflower seeds or walnuts)

  • 1 garlic clove

  • 2 cups carrot tops (from 4–5 carrots)

  • ½ cup packed fresh herbs (we used basil)

  • ½ – ¾ cup oil (we used extra virgin olive oil)

  • salt and pepper

Directions:

Blender/Food Processor Method:

  1. Add nuts and garlic into a food processor/blender and mix until a rough paste forms.

  2. Add carrot tops and herbs, and pulse to create a thicker paste.

  3. Add ½ cup olive oil and pulse until the mixture is mostly smooth. If the pesto is too thick, add additional oil, 1 Tablespoon at a time.

Bowl Method:

  1. Finely chop nuts, carrot tops and fresh herbs, then add to bowl. Smash garlic clove, remove skin and finely chop, then add to bowl and mix until a thick paste forms.

  2. Add ½ cup olive oil and stir until the mixture is mostly smooth. If the pesto is too thick, add additional oil, 1 Tablespoon at a time.

  3. Refrigerate and use within four days; also freezes well.

  4. We like to roast our carrots and serve them with this pesto as a dip!

Sarah Akbari