As you know, we try to eat as much organic produce as possible but this isn’t always the case, especially with out-of-season foods. So when I created this Carrot Top Pesto recipe, I was very happy to be able to use more of the organic carrots I buy.
We really strive to eat organic for the Dirty Dozen. I also feel that there are a few other foods that just taste much better organic, like celery and carrots.
If you are also trying to eat organic foods to reduce the amount of toxins that you consume, then you also know the cost of it. I am sure that you’ll share my desire to not waste any of the produce.
Most of my baking these days have been focused on using up any less-than-desirable foods. If you haven’t already, check out my Simply Delicious Strawberry Rhubarb Muffin recipe, my Paleo Chocolate Chip Zucchini Bread, and my Gluten-Free Strawberry Crisp (on my Instagram @breez_kitchen). These are all great recipes for those berries that you find at the back of the fridge or the not so robust, lone zucchini in your vegetable drawer.
When I overheard a woman at our local fruit stand mention making pesto out of carrot tops, I was intrigued. I am always up for a challenge and this seemed to be a good one.
I used to leave them behind at the farmer’s markets thinking that they may be able to use them for composting or for the animals but now I will be taking them home with me and making this delicious Carrot Top Pesto.
We have a nut allergy as well as a dairy intolerance in our family so I had to get creative with this recipe.
According to the Huffington Post:
Although no official government analysis is available, carrot tops probably have a nutritional profile similar to their roots. This would suggest that carrot tops provide vitamins A, B6, C and K, folate, manganese, niacin, potassium and thiamin.
Sounds good to me.
Here’s the recipe for my Carrot Top Pesto.
Carrot Top Pesto
Ingredients:
Organic carrot tops from 4 to 5 large carrots
1/2 cup of sunflower seeds (or any nut)
1/4-1/2 cup of olive oil
1 garlic clove
1/2 teaspoon of Celtic sea salt
Juice of half a lemon
Leaves from two sprigs of mint
Fresh black pepper, to taste
Instructions:
- Rinse and dry the carrot tops (I use a salad spinner to do this).
- Remove the stalks, placing the green leaves in a food processor.
- Add the sunflower seeds, 1/4 cup of olive oil, garlic, salt, lemon juice, mint and pepper.
- Pulse until you get the desired texture (I like it to have a little texture so that it is thick enough to spread). You can add more olive oil is you would like it smoother.
- Taste and adjust seasonings.
- Enjoy as a spread, a dip or as a side to roasted vegetables or spaghetti squash.
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