We recommend using organic carrots for this recipe. Store the carrot tops separately from the carrots so that the tops don’t drain energy and moisture from the roots.
1 1/2 cups roughly chopped carrot-top leaves
1 large garlic clove, chopped
1/3 cup extra-virgin olive oil
1/8 tsp kosher salt
1 tbsp fresh lemon juice
3 tbsp toasted walnuts or pine nuts
1/3 cup freshly grated Parmigiano-Reggiano cheese
1 to 2 organic carrots, sliced ½-inch-thick coins
In a blender or food processor, add carrot-top leaves, garlic, oil, salt and lemon juice. Pulse until combined (scrape down sides if needed). Add pine nuts and cheese and pulse until combined. Serve with carrots.
Pesto can be used in countless ways – as a pizza topper, a flavor booster for proteins, stirred into noodles or baked into bread, just to name a few. It’s also fantastic for dipping your favorite homemade crackers into. Try this unique broccoli version for a nutritious, adventurous twist.
Chef Kristi Richey of Greenleaf Gourmet Chopshop adds some zing to her sandwiches with this creamy avocado pesto. Just spread a tablespoon or two on one of your whole-wheat bread slices or use it as a topper for your favorite whole-wheat pasta!