If you get a fresh bunch of carrots, do not throw the top part away, use it to make a delicious carrot pesto! This pesto is a bit earthy and tastes a bit like carrots, the addition of parmesan and nuts gives it a creamy texture and the lemon gives it a zesty fresh flavor. This pesto has a bright green color and is so delicious – a must for this season!
I must confess that carrots are an important ingredient for me to always have on hand, as they are the base for many Italian recipes, but also to make delicious carrot recipes like this pesto.
Why you will love this recipe
– This recipe is seasonal and easy to make!
– You only need only 7 ingredients and 20 minutes!
– It is a vegetarian recipe and by using the carrot top you also reduce food waste.
The benefits of carrots and carrots’ top
Carrots are often underrated, but in reality this root vegetable is a powerful source of vitamins and minerals and you can use every last bit! Carrots grow underground and are usually available in the spring and fall. They are usually orange, but also come in yellow or purple. Carrots taste sweet and earthy and their top reminds the taste of parsley.
Carrots are rich in beta-carotene and vitamin A, which reduce the risk of diabetes, and they are rich in vitamin D and calcium, an important mineral for your bones. The active ingredients in carrot greens are helpful in eliminating toxins from the body and optimizing kidneys’ health. Carrot leaves are also rich in vitamin K. ( Source: www.organicfacts.net )
Carrots are an important part of Italian cuisine as they are used in many Italian recipes such as:
– Soffritto (mire poix), which is the basis for many recipes. Soffritto is a finely chopped combination of onions, celery and carrots that adds flavour to ragu’, sugo, pollo alla cacciatora, to name a few.
– Minestrone: carrots are a classic addition to one of the classic Italian soups.
-You can use them to take away the natural acidity of the tomatoes in your sugo and since they are sweet, it is better to use a carrot than add sugar.
-Carrots are also delicious on their own, simply roasted or used as raw vegetable sticks to scoop up this delicious carrot pesto.
Carrot top Pesto ingredients
To make carrot pesto, use the carrot tops like basil, it’s that easy!
Carrot tops: Using all parts of the carrots is the best way to be sustainable and reduce food waste while presenting a delicious recipe to share with your loved ones!
Cilantro: It’s great paired with the earthy notes of carrot tops with something fresh, and in this case, cilantro is a perfect fit. Basil could also work, while parsley tastes too similar in my opinion and would drown out the flavor too much.
Parmesan: As an Italian, I can not do without my daily parmesan! You can substitute it with Pecorino cheese if you prefer a sharper flavor. If you are vegan, replace it with 1 tablespoon of nutritional yeast.
Pine nuts: I like to use pine nuts because they are one of the ingredients in classic pesto. They are quite expensive. If you like, you can use just walnuts or mix walnuts with cashews. Cashews add a creamy touch to the pesto.
Walnuts: The nutty flavor of walnuts and their rich texture go well with pine nuts.
Lemon juice: for the bright green color and to enhance the flavor!
Extra Virgin Olive oil: choose a good quality oil, fruity and light yellow in color. It helps bind the ingredients and gives the pesto a velvety texture.
Garlic: a tiny amount, for example 1 clove of chopped garlic, is quite enough to enhance the pesto.
How to make carrot top pesto
Carrot tops contain soil and dirt because they grow on the ground, so they must be washed carefully before use. First, remove the top of the carrot from the carrot. Use only the leaves and remove the stems, which are usually harder and fibrous. Wash the leaves until the water drains off and dry them in a salad spinner to remove the excess water. Continue by assembling all the remaining ingredients.
Combine the carrot tops with the cilantro, garlic, Parmesan, pine nuts, walnuts, lemon juice, and half of the olive oil in a food processor or blender. Puree until the mixture is coarse. Add the remaining oil and pulse a little more if you prefer a chunkier pesto, or longer until your pesto is smooth. Stop a few times to scrape down the sides with a spatula.
Your carrot pesto is now ready and you can use it like any other type of pesto.
For this recipe, use the carrot tops from 1 pound of carrots and it makes 2/3 of a cup or 10 tbsp.
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HOW TO STORE CARROT TOP PESTO
Transfer it to a canning jar and top it with olive oil. The olive oil prevents the pesto from browning when you store it in the fridge. It will last 1 week in the refrigerator.
10 WAYS TO ENJOY CARROT TOP PESTO
This carrot top pesto lends itself to endless recipes – let your imagination run wild!
– To dress a bowl of pasta.
– As a dip with some carrot sticks.
– You can use it to dress roasted carrots or vegetables.
– It is great to dress a potato salad or roasted baby potatoes.
– Try it over a salad or bean salad.
– It makes a great spread for a sandwich or panini, better than mayo, don’t you think?
– Add it to a carrot soup or minestrone, why not?
– To drizzle over burrata or grilled halloumi!
– You can put it over poached eggs!
– It’s delicious over grilled chicken or white fish.
Have you prepared it before? If so, please leave a comment and let me know how you will use it! I would love to know!
Equipment
- Blender
Ingredients
- 1½ cup carrot top
- 1½ cup coriander
- 1 tbsp walnuts
- 1 tbsp pine nuts
- 4 tbsp Parmesan
- 1/2 cup olive oil
- 3 tbsp lemon
- 1 clove garlic
Instructions
- First, remove the top of the carrot from the carrot. Use only the leaves and remove the stems, which are usually harder and fibrous. Wash the leaves until the water drains off and dry them in a salad spinner to remove the excess water.
- Continue by assembling all the remaining ingredients. Combine the carrot tops with the cilantro, garlic, Parmesan, pine nuts, walnuts, lemon juice, and ¼ cup of the olive oil in a food processor or blender. Puree until the mixture is coarse.
- Add the remaining ¼ cup of oil and pulse a little more if you prefer a chunkier pesto, or longer until your pesto is smooth. Stop a few times to scrape down the sides with a spatula.
- Your carrot pesto is now ready and you can use it like any other type of pesto.
Nutrition
Un condimento gustoso e gradevole, da usare veramente con tutti i cibi