We love using the most of all our food ingredients, pulp or not. Join us in the kitchen to use the most of your veggies - including the scraps you'd normally leave behind.
Today's feature: a creamy carrot-top pesto by the Living Light Culinary Institute.
What you need:
- 1 cup walnut pieces or pine nuts
- 4-6 cloves garlic
- 4 cups carrot tops, washed well & towel-dried
- 3-6 basil leaves (optional)
- 2 tablespoons lemon juice
- 1 tablespoon light miso
- ¼ teaspoon salt
- 6 tablespoons olive oil
How to Make it:
- Add your walnuts and garlic to a food processor pulse to break down and combine. It should be a crumble texture.
- Add the carrot tops, basil, lemon juice, miso, and salt. Pulse just until well combined.
- Scrape down the sides of the food processor and return the lid.
- Process while slowly drizzling in olive oil to desired consistency.
- Taste and adjust salt and garlic if desired.
Storage: The Carrot-Top Pesto will keep up to 2 weeks stored in a lidded jar in your refrigerator. Float a few tablespoons of olive oil across the top before storing to prevent oxidation and elongate the shelf life.
Original link here.