Carrot Top Pesto Recipes

CARROT-TOP PESTO

Carrot-Top Pesto image

Provided by Food Network Kitchen

Time 10m

Yield 1 cup

Number Of Ingredients 7

Ingredients

1 cup carrot leaves (from about 1 bunch of carrots)
1/2 cup fresh parsley leaves
1/4 cup roasted cashews
1 clove garlic
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan
Kosher salt

Steps:

Pulse the carrot and parsley leaves, cashews and garlic in a food processor until coarsely ground. With the processor on, slowly drizzle in the oil, and process until blended well. Add the Parmesan and some salt, and pulse until combined.

CARROT TOP PESTO

Carrot Top Pesto image

Don't throw away those carrot tops! Make this delicious carrot top pesto with them to toss with pasta, beans, or eat straight up as a dip.

Provided by Elise Bauer

Categories Condiment Dip Sauce

Time 10m

Number Of Ingredients 7

Ingredients

1 cup (packed, about 40 g) carrot top greens, tough stems removed
1 cup (packed, about 40 g) baby spinach
1 large clove garlic, roughly chopped
1/2 cup (63 g) roasted unsalted cashews
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup (118 ml) extra virgin olive oil

Steps:

Prep the carrot tops: Rinse the carrot top greens to dislodge any dirt. Pick out and discard any dry, yellowed, or otherwise unappetizing looking leaves. Discard tough stems.
Pulse greens, garlic, cashews, salt, pepper in food processor: Place the carrot tops greens, baby spinach, chopped garlic, roasted cashews, salt, and pepper in a food processor. Pulse several times. Scrape the sides down with a rubber spatula.
Slowly add the olive oil: While the food processor is running, slowly pour in the olive oil in a steady stream. Scrape the sides down with a rubber spatula. Pulse until smooth.

CARROT TOP PESTO

Carrot Top Pesto image

A simple, six ingredient pesto recipe made using carrot tops! A great way to incorporate a new type of green, as well as reduce food waste using all parts of the carrot.

Provided by Snacking in Sneakers

Time 5m

Number Of Ingredients 6

Ingredients

1 bunch carrot tops
3 cloves garlic, minced
1 lemon, zest and juice ((zest first - it's easier than trying to zest after squeezing it!))
1/3 cup Parmesan cheese
1/3 to 1/2 cup olive oil
(optional) salt to taste

Steps:

Add all ingredients to a food processor, starting with the lesser amount of olive oil. Pulse a few times until well combined. Add additional olive oil as needed to reach desired pesto texture.
Taste pesto - if desired, add salt. I usually season the foods I'm adding it to first (like baked chicken or potatoes) but feel free to add a little salt to the pesto if needed.
Serve pesto over pasta, baked chicken, potatoes, or whatever your heart desires!

ROASTED CARROTS WITH CARROT TOP PESTO

Roasted Carrots with Carrot Top Pesto image

Provided by Alex Guarnaschelli

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

12 to 14 medium carrots with tops (about 1 1/2 pounds)
5 to 6 tablespoons extra-virgin olive oil
2 teaspoons sweet curry powder
Kosher salt and freshly ground black pepper
1 tablespoon dark brown sugar
1/2 cup walnut halves
1 cup fresh basil leaves, tightly packed
1 tablespoon honey
2 teaspoons apple cider vinegar

Steps:

Preheat the oven to 375 degrees F.
Trim and reserve the carrot tops. In a large bowl, toss the carrots with 2 tablespoons olive oil and the curry powder and salt. Arrange the carrots in a single layer on a baking sheet and roast until tender when pierced with the tip of a knife, 15 to 20 minutes. Sprinkle with the brown sugar and roast 2 to 3 minutes more. Remove and cool.
In the food processor, pulse the walnuts a few times to break them up. Add the basil, carrot tops, honey, 3 tablespoons olive oil, a pinch of salt and 1/4 cup cold water. Pulse until combined but not completely smooth. If dry or too chunky, add another tablespoon olive oil or 1 to 2 tablespoons water to loosen. Transfer to a medium bowl. Taste for seasoning.
Transfer the carrots to a serving platter. Stir the vinegar into the pesto and spoon the pesto over the roasted carrots.

CARROT TOP PESTO

Carrot Top Pesto image

Originally from http://www.eatingfromthegroundup.com/2014/10/carrot-top-pesto/ but I have a nice bunch of carrot greens that need to be used up before the frost so I'm putting this here.

Provided by Coraniaid

Categories Sauces

Time 5m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 5

Ingredients

2 cups lightly packed cleaned dried, and roughly chopped carrot greens (large stems removed beforehand)
1 large garlic clove, roughly chopped
1 tablespoon fresh lemon juice
1/4 cup extra-virgin olive oil
1/2-3/4 teaspoon salt

Steps:

Combine the greens and garlic in the bowl of a food processor fit with the chopping blade. (The smaller the food processor the better here, as the greens might escape the blade in a large machine.) Pulse until the the greens are finely chopped.
Add the lemon juice, olive oil, and 1/2 teaspoon of salt. Process until you have a thick pesto, stopping to scrape down the sides of the bowl with a silicon spatula if you need to. Taste, and add more salt if needed.

Nutrition Facts : Calories 121.5, Fat 13.5, SaturatedFat 1.9, Sodium 291.1, Carbohydrate 0.6, Sugar 0.1, Protein 0.1

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