← All recipes

CARROT-TOP PESTO

from: carrot-top.pesto

                        CARROT-TOP PESTO

Makes about 2/3 cup

1   cup lightly packed carrot leaves (stems removed)
6   tablespoon extra-virgin olive oil
1   large garlic clove
1/4 teaspoon kosher or fine sea salt
3   tablespoons pine nuts, toasted (see below)
1/4 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano

To Toast The Nuts

Toasting pine nuts, almonds, walnuts, pecans, hazelnuts, cashews and
pumpkin seeds brings out their flavor. Spread the nuts or seeds in a
single layer on a rimmed baking sheet, place in a preheated 350-degree
oven and toast until fragrant and lightly browned, 5 to 10 minutes,
depending on the nut or seed. Alternatively, nuts and seeds can be
browned in a microwave. Spread in a single layer on a microwave-safe
plate and microwave on high power, stopping to stir once or twice,
until fragrant and lightly browned, 5 to 8 minutes. Watch them closely
so they don't burn.

To Make the Pesto

In a food processor, combine the carrot leaves, oil, garlic, and salt
and process until finely minced. Add the pine nuts and pulse until
finely chopped. Add the Parmesan and pulse just until combined. Taste
and adjust the seasoning. Use immediately or cover and refrigerate for
up to 2 days.

Recipe reprinted from Roots: The Definitive Compendium with More Than
225 Recipes by Diane Morgan. Copyright 2012 by Diane Morgan. Reprinted
with permission of Chronicle Books.