Carrot Top Pesto
photo by Jonathan Melendez
- Ready In:
- 5mins
- Ingredients:
- 5
- Yields:
-
1/2 cup
- Serves:
- 4
ingredients
- 2 cups lightly packed cleaned dried, and roughly chopped carrot greens (large stems removed beforehand)
- 1 large garlic clove, roughly chopped
- 1 tablespoon fresh lemon juice
- 1⁄4 cup extra-virgin olive oil
- 1⁄2 - 3⁄4 teaspoon salt
directions
- Combine the greens and garlic in the bowl of a food processor fit with the chopping blade. (The smaller the food processor the better here, as the greens might escape the blade in a large machine.) Pulse until the the greens are finely chopped.
- Add the lemon juice, olive oil, and 1/2 teaspoon of salt. Process until you have a thick pesto, stopping to scrape down the sides of the bowl with a silicon spatula if you need to. Taste, and add more salt if needed.
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RECIPE SUBMITTED BY
<p>Nothing special.</p>