When we’re lucky enough to find carrots with their tops, our first thought is PESTO! This bright pesto is a perfect compliment to a minestrone-style soup made with our Ras el Hanout (and the carrots, of course). If you like cheese in your pesto, we suggest grating a little–or a lot!–of parmesan reggiano on whatever you‘re serving.
Shopping List & Prep (serves 4)
- Carrot tops from 1 large or 2 smaller bunches of carrots
- 1 clove garlic, roughly chopped
- Juice of 1 lemon (about 2 TBSP)
- Lemon zest (about 1 tsp)
- 1/4 cup fresh mint leaves
- 1/2 cup raw walnuts (OK to replace with pine nuts or cashews)
- 3 TBSP olive oil
- Salt & pepper to taste
Remove thick stem pieces from the carrot tops.
Bring a large pot of water to a boil.
Prepare an ice bath: a large bowl with ice cubes and cold water.
Add the carrot tops to the boiling water. Stir occasionally, cooking for 2-3 minutes or until bright green.
With tongs, lift the tops from the pot and place them in the ice bath.
Drain the carrot tops, wring out excess liquid, and spread them on a baking pan or plate to dry.
Add everything but the oil and salt and pepper to food processor and blend until chunky, scraping down sides if necessary. Add olive oil and pulse or blend until combined.
- Remove from food processor, add salt and pepper to taste.
Pesto will keep in the fridge for at least a week, don’t worry if it darkens—totally normal with all pestos as they are exposed to air.