Carrot Top Pesto
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish, Condiment, Sauce
Yield: ¾ cup
Ingredients
  • 1 medium garlic clove (about half the size of your thumbnail), coarsely chopped
  • 15 ml (1 Tbsp) fresh lemon juice
  • 1 tsp grated lemon zest
  • 36 g (¼ cup) sunflower seeds, toasted and cooled
  • 1 ½ cups tightly packed carrot top fronds, blanched, shocked, drained and coarsely chopped
  • ½ cup tightly packed flat-leaf parsley, chopped
  • Kosher salt
  • 120 ml (½ cup) extra-virgin olive oil
  • 1 oz freshly grated Parmigiano Reggiano or Pecorino* (¼ to ⅓ cup depending on grater)
  • Freshly ground black pepper
Procedure
  1. Add garlic, lemon juice, lemon zest, sunflower seeds, carrot tops, parsley and a generous pinch of salt to bowl of food processor. Lock the lid in place, turn on the processor, and drizzle in the olive oil through the feed tube. Add grated cheese (or nutritional yeast) and 2-3 grinds of black pepper, and pulse to incorporate. Taste for seasoning and add salt as desired. Store in an airtight container in the refrigerator for 3-4 days.
Notes
*For a vegan/dairy-free pesto, omit the cheese and add 2-3 tablespoons nutritional yeast, plus more salt to taste.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/carrot-top-pesto/