Carrot Top Pesto
Ingredients
- 1 bunch (about 3 cups loosely packed) carrot tops (freeze the thicker stems for a future rich vegetable stock)
- 1½ cups loosely packed basil
- ½ cup loosely packed parsley
- ¼ cup pepitas or pine nuts, lightly toasted
- 2−3 cloves garlic
- ½ tablespoon white miso
- ½ teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 1 teaspoon agave or honey
- 1/3 cup extra virgin olive oil
- Water, as needed
Instructions
- Add the carrot tops, basil, parsley, toasted pepitas or pine nuts, garlic, miso, salt, pepper, lemon juice, and sweetener to your food processor with the metal blade attachment. Purée until the mixture is broken down, scraping the sides as needed. Continue to pulse as you drizzle in the olive oil as the pesto comes together. At this point, you can add a spoonful or two of water if needed until you’re happy with the texture. You want to keep a bit nutty texture. Adjust seasonings as desired—adding lemon juice, salt, and pepper as needed. Serve immediately, or move the mixture to a glass container, topped with a little olive oil. Keep refrigerated, and use within 1 week. The sooner, the better. Got extra pesto? Freeze in a Mason jar—leaving a bit of headspace to allow for expansion—and defrost and enjoy come winter snowfall for a hit of summertime flavors.
