Carrot Top Pesto
MAKES 1 1/2 CUPS
You'll find many uses for this unique pesto made with tender carrot tops and roasted pistachios. It's delicious drizzled over Roasted Smashed Potatoes Roasted Smashed Potatoes and Carrot Ginger Soup
Ingredients
- 2 cups tender carrot top leaves
- 1/2 cup unsalted roasted pistachios
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt (plus more to taste)
- 2 tablespoons grated parmesan cheese
- 3/4 cup extra virgin olive oil (plus more as needed to reach desired consistency)
Directions
- In a food processor, combine carrot tops, pistachios, lemon zest, and salt. Process for a few seconds until nuts are finely chopped. Add parmesan and pulse a few times to combine. Scrape side of bowl as needed.
- With machine running, slowly add oil through feed tube until you reach an emulsion of desired consistency. Taste and add salt, as needed.
Cook Tips
If you prefer, use a combination of carrot tops and either parsley or basil.
Nutrition
- Calories: 160
- Fat: 17.0 g
- Saturated Fat: 2.5 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 120.0 mg
- Carbohydrates: 3.0 g
- Fiber: 1.0 g
- Added Sugars: 0.0 g
- Sugar: 0.0 g
- Protein: 2.0 g