Recipe: Carrot Top Pesto

Jan 13, 2020Pulp Pantry
Recipe: Carrot Top Pesto

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.

Carrot Top Pesto by Chef James Sant (reposted from 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:

  1. Add your walnuts and garlic to a food processor pulse to break down and combine. It should be a crumble texture.
  2. Add the carrot tops, basil, lemon juice, miso, and salt. Pulse just until well combined.
  3. Scrape down the sides of the food processor and return the lid.
  4. Process while slowly drizzling in olive oil to desired consistency.
  5. 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.

Comments (0)

There are no comments for this article. Be the first one to leave a message!
Dec 13, 20190 commentsKaitlin Mogentale
Jan 21, 20200 commentsPulp Pantry