I bought a bunch of fresh carrots on Saturday from one of our local farmers’ markets and was inspired to make carrot top pesto, which is something I read in one of the Zero Waste communities to which I belong. In the past, I’ve always just composted the carrot tops; this recipe is an excellent way to combat food waste.
- Carrot tops (the green leafy parts) of a bunch of carrots, chopped.
- 2 cloves garlic, or to taste
- juice of half a lemon
- Olive oil. I didn’t measure closely, but I think I used about 3 tablespoons
- A handful of cashews (walnuts might work better, but I didn’t have any on hand)
- Salt, to taste.
- You can blanche the carrot tops if you wish, but I kept them raw. Make sure they are well rinsed.
- Place all the ingredients in a food processor or blender. I used my Vitamix.
- Blend until everything is smooth. You decide what texture you lie; if you want a smooth pesto, blend for longer; if a chunkier texture, just pulse. It’s really hard to pulse with a Vitamix so mine comes out smooth.