Pesto just feels special - it always has to me. When pesto is listed on a menu, my reaction is normally "ooooh, I bet that's good". Adding pesto is great way to jazz up even the most basic of dishes, and it can really go with anything: scrambled eggs, mashed potatoes, roasted vegetables, steak on the grill, or these delicious pesto stuffed mushrooms. And pesto takes virtually no time to make - throw ingredients into a food processor for 2 minutes and you're done. It really is the whole package. Did you know you can make pesto out of pretty much any leafy green? We all know basil pesto, but you can also make pesto out of parsley, cilantro, spinach, kale, and... for this week's recipe.... drum roll please..... Carrot Tops!
Yes you know - the part of the carrot they normally cut off for you and throw away at the grocery store? Those carrot tops.
I loved discovering this recipe, primarily because it allows me to eat a part of the vegetable that normally ends up in the trash. And secondarily, this is a wonderfully mild pesto with a bit more earthy flavor, so if you are looking for that pesto taste without too much kick, this is a great recipe for you. Since it is milder, you may need to use a slightly larger serving size than normal.
Also, feel free to experiment with other greens instead of the parsley and other nuts instead of the walnuts - those were just what I had in the house. The parsley I got from my farm share was the largest I'd ever seen - check it out compared to the carrot tops:
Prep time: 10 minutes
Makes 1-1.5 c of pesto
1/2 c of packed carrot tops
1/2 c of packed parsley
1/2 c of extra virgin olive oil (more may be needed to reach desired consistency)
3/4 c walnuts
2 cloves garlic
1 t salt
1 t pepper
- Place all ingredients in food processor and blend to desired smoothness (1-2 minutes).
- If you prefer a more liquid pesto, add more olive oil.
I hope you enjoy :) Let me know how it tastes and what you ate it with in the comments below!