A bright, fresh, and super easy carrot top & almond pesto. You can eat it as a dip or use it as a sauce for pasta or any grain.
Next to hummus, pesto is one of my favorite foods. I eat it as a dip, as a spread, and as a sauce to smother a big ol’ batch of pasta. For real, what could be better than spaghetti or penne noodles dripping with delicious and garlicky pesto? Not much. Not much at all.
This magical pesto is a twist on the typical basil and pine nuts because it’s made with carrot tops, you know, the long shaggy greens stems that are attached to carrots, and almonds. Did you know that you can eat carrot greens? You can (unless you’re allergic to carrots or carrot tops, then you shouldn’t), and it’s a great way to reduce food waste.
HOW TO MAKE CARROT TOP PESTO
The first thing that you’ll want to do is make sure that you buy organic. The idea of pesticides soaking into my greens, and my root vegetables, is an uncomfortable thought, so I buy organic whenever I can, especially if the produce doesn’t have a thick skin that you peel away, such as avocado, bananas, or melon.
Cut the greens away from the carrots and soak them in a bowl of clean water. Swish them around in the water to remove any dirt that may be stuck to the leaves. Rinse well and pat dry.
Toast a couple of cups of raw almonds in a skillet.
Put the almonds, carrot top greens, basil, oregano, garlic, olive oil, lemon juice, and sea salt in a food processor and grind into a perfectly delicious pesto.
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