Carrot Top Pesto
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Recipe Intro From andrealoretdemola
Carrot top pesto is a take on traditional pesto, utilizing the often-overlooked carrot greens. This recipe is a great way to reduce food waste and delivers a burst of earthy flavor that pairs perfectly with pasta. Plus, it's quick and easy to make, requiring just a handful of ingredients for a vibrant and delicious dish.
Recipe Description
Carrot top greens offer a flavor reminiscent of parsley with an earthy undertone that adds versatility. This pesto boasts a rich, earthy texture and taste. When mixed with pasta water, it adheres beautifully to short pasta varieties. This pesto also makes a great addition to this zucchini frittata. Consider using the carrots to prepare this whole wheat carrot cake or roasted carrot harissa soup for a delightful pairing!
- Carrot Top Pesto Ingredients
- Test Kitchen Notes
- FAQs
- Recipe Card
Carrot Top Pesto Ingredients
Carrot Top Greens: People often overlook the leafy green tops of carrots, also known as carrot tops or carrot greens. They have a flavor similar to parsley but with an earthier taste, adding a unique twist to this pesto. If you can't get carrot top greens, use parsley and basil in the pesto recipe for a more classic taste.
Pine Nuts: Pine nuts are small, cream-colored nuts with a delicate flavor and texture. They add a rich, buttery taste to the pesto. If you don't have pine nuts or prefer a more budget-friendly option, you can substitute with walnuts or almonds. Or you can skip them all together to make a nut-free pesto.
Nutritional Yeast: Nutritional yeast is a deactivated yeast popular in vegan cooking for its cheesy, nutty flavor. Here, it replaces Parmesan cheese in non-vegan pesto recipes. You can use grated Parmesan cheese if you're not vegan or have no nutritional yeast.
Test Kitchen Notes
Choosing Pasta: For this pesto, consider using short-grain pasta varieties like penne or fusilli. Their shape and texture allow the pesto to adhere better to the noodles.
Roasting Garlic: When roasting the garlic, check it towards the end of the cooking time to ensure it doesn't burn. The cloves should be soft and caramelized.
Toasting Pine Nuts: Toasting the pine nuts adds depth of flavor to the pesto. Be sure to watch them closely, as they can burn quickly.
Alternative Uses: Try it as a spread on sandwiches or wraps, a topping for grilled vegetables, or a dip for crusty bread. It also adds flavor to salads or as a grilled chicken or fish marinade.
FAQs
Is pesto made from carrot tops?
Using carrot tops in pesto is a great way to reduce food waste and add a unique flavor to your dishes.
What do you do with carrot tops?
Besides making pesto, you can add them to soups, stews, or salads for added flavor and nutrition. You can also use them to make a flavorful herb butter or garnish.
What do carrot greens taste like?
Carrot greens have a flavor similar to parsley but with an earthy undertone. They add a fresh, herbaceous flavor to dishes and are a great way to add depth to recipes.
Are carrot tops healthy to eat?
Yes, carrot tops are healthy to eat! They are rich in vitamins and minerals, including vitamin C, vitamin K, and potassium. They also contain antioxidants and fiber, making them nutritious to your diet.
Recipe Card
ingredients
- 1 head of garlic
- 1 tablespoon olive oil
- 3 cups carrot top greens (from 1 bunch of carrots), tender leaves only
- 3 cups (3 ounces) loosely packed basil leaves
- 1/3 cup toasted pine nuts (or walnuts/almonds)
- 1/4 cup nutritional yeast (or parmesan)
- 1 teaspoon lemon zest
- Juice of 1 lemon
- 1/2 cup extra virgin olive oil
- crushed red pepper flakes, to taste
- Kosher salt, to taste
- Coarsely cracked black pepper, to taste
Method
Step 1
Preheat the oven to 400˚F
Step 2
Slice the top off the garlic head and drizzle with olive oil. Wrap the bulb in foil and place on a baking sheet.
Step 3
Roast the garlic for 40-50 minutes or until extremely soft and caramelized. Allow to cool completely.
Step 4
Add the carrot greens, basil, pine nuts, nutritional yeast, roasted garlic, lemon zest, lemon juice, olive oil, red pepper flakes, salt, and pepper to a food processor or blender.
Step 5
Blend the pesto until it is smooth. Add seasoning to taste.
Step 6
Store the pesto in a sealed container for later use or freeze it in ice cube trays for easy portioning and longer storage. Two cups of pesto will serve about 8 people when added to pasta (enough for two meals).