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CARROT-TOP PESTO SAUCE
Ingredients
4
oz.
trimmed carrot tops
1 o 2 bunches. Cut off big stems.
2
cloves
garlic
¼
cup
1 oz walnuts
1
oz
fresh basil leaves
chopped (1/2 cup)
½
oz
fresh mint leaves
chopped (1/2 cup), plus more to taste
¾
tsp
sea salt
½
cup
extra-virgin oil
plus more to taste
2
Tbsp
fresh lemon juice
Instructions
Pull off the fronds of the carrot tops off the stems and discard the stems.
Wash and dry the greens.
Pulse the garlic and walnuts briefly in a food processor.
Then add the various greens and sea salt.
Pulse again, scraping down sides of the container as needed. Pulse until the greens are finely chopped.
Add olive oil and lemon juice and process until pesto is smooth.
Notes
* If you do not have basil; try parsley or cilantro and few fennel greens instead.
By Edible Santa Barbara