Minimal waste pesto using green carrot tops for a carrot-y, pepper-y sauce.
Course Main Course
Keyword carrot, pasta, pesto
Equipment
1 blender or food processor
Ingredients
1/3cuppine nuts
1/3cupwalnuts
2cupspacked carrot tops
2clovesgarlic
1/4cupPecorino Romano
1/2cupolive oil
1tsplemon juice
salt
pepper
Instructions
Toasted your pine nuts and walnuts in the oven until golden brown and fragrant. They can be toasted in a pan or in the oven at 350F for 3-5 minutes.
While toasting, wash your carrot tops and trim off any leafy bits that are wilted or dry. Cut into smaller chunks to more easily fit into a food processor or blender.
After nuts have toasted, add nuts, garlic, and cheese to blend first until into a smaller grit.
Add carrot tops and pulse until mostly blended.
Continue blending and drizzle in olive oil. Reduce or add additional as necessary until achieved desired consistency.
Add lemon juice, salt, and pepper to taste.
Mix into some pasta or serve alongside some bread or crackers!