Looking for ways to use all parts of your greens, try this carrot top pesto! We love the use of mint instead of basil (which is the typical herb in a pesto), and it will last in your refrigerator for multiple uses!
Prep Time: 10 Minutes | Cook Time: 15 Minutes
One bunch of carrot tops (should yield about a cup once blanched)
1 clove of garlic, chopped
2 tablespoons of lemon juice
1 tsp of fresh lemon zest
1/4 cup of fresh mint leaves (you can also use basil here instead of mint)
4 green onions
1/2 cup walnuts (optional, can also use almonds or cashews)
1/2 cup Parmesan cheese (optional, but I love parmesan cheese, so I add it any chance I get)
3 tablespoons of olive oil
Salt and Pepper to Taste
Remove bottom of the stems from carrot tops (some people will still use the stems, but that's personal preference)
Blanch your carrot tops: Bring a pot of water to a boil and add tops, stirring occasionally for about three minutes (until tops are bright green and tender). Prepare a large bowl with ice cubes and cold water. Immediately remove carrot tops from pot of water and add the tops to the ice water bowl (this keeps the tops from continuing to cook). Most carrot top recipes do not call for blanching, so this step could be optional. The tops will be less tender if you skip this step.
If you blanched your tops, remove from the liquid, and wring them out, laying them out to dry
Add tops, garlic, lemon juice, lemon zest, mint leaves, green onions, parmesan cheese and walnuts to your food processor. Blend until you get a chunky paste.
Add olive oil a tablespoon at a time until it's combined.
Season with salt and pepper, to taste. Add more lemon juice here too if you would like.
Notes. Serve with crackers, pita, bread, on fish, etc