Traditional Basil Pesto with Carrot Greens
Prep Time
20 minutes
Prep Notes
Traditional Basil Pesto with Carrot Greens
If you are like me and have an abundance of carrot tops from your garden, or are buying organic carrots with tops and hate to waste anything, this is a great recipe to use! It combines two greens, basil and carrot tops, that are abundant at the end of the summer. Make this pesto, freeze it, and enjoy it all winter long as a dip or sauce for "pasta."
Cooking Time
O minutes
Yields
1 cup of pesto
Ingredients
1 cup carrots greens, roughly chopped
1/2 cup fresh basil leaves, roughly chopped
1 heaping tsp chopped garlic
1 tbsp Extra Virgin Olive Oil
1/4 cup cashews
salt and pepper to taste
Directions
- Wash and dry carrot greens. Roughly chop. (Optional: Before chopping, soften carrot greens by blanching them. Plunge raw green into boilingwater for 5 minutes or until bright green. Remove from boiling water and immediately plunge greens in ice water to maintain bright color. Another option is to chop greens, place in a bowl of cold water, and let soak overnight. This helps mellow the flavor of the greens.)
- Place all ingredients into a food processor and pulse until well mixed. Cashews should be well blended. The pesto should have a smooth consistence and bright green color.
Notes
Enjoy this wonderful spread with crudité or crackers as a dip, or thin with a bit of water or coconut milk to make a sauce for "pasta."
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