We have loads of pesto recipes here on this site each one highlights a season or ingredient. Might as well add one more!
Carrot top pesto highlights the first carrots of the season because it is best made with tender young tops. Older long season carrot tops are tougher and a little bitter and will be a bit chewy.
Carrot Top Pesto
- 2 cups washed young tender carrot tops, stems removed
- 1 clove garlic
- 1/2 cup nuts or parmesan cheese, or both!
- Salt and pepper
- 1/2 cup olive oil
- juice of 1/2 a lemon or lime (optional)
Place the carrot tops, garlic, nuts and or cheese, salt, and pepper and lemon or lime juice in a food processor. Pulse several times. Scrape the sides down with a rubber spatula then slowly add the oil-presto! You made pesto!
Use this with grilled fish or vegetables, mix it in pasta or beans or just spread on bread.
Red Wagon Farm 