Hello everybody! Today I went to the farmer’s market and bought some carrots from my local vendor, they are grown locally and organically which made me want to make carrot top pesto. The majority of the time the green carrot tops are thrown away or composted, but they can actually be eaten just fine (if they are organic because no one should eat pesticide covered greens I mean, yikes). Anyhow, this is how I made the pesto.
Start by cutting off the green tops and sorting through them of there are any bad ones. Then run them under cold water and thoroughly wash them. Now get out that food processor and let’s make some pesto.
In my pesto, I added about 1 deciliter of organic olive oil, 1 deciliter of dumpster-dived walnuts, 1 tablespoon of nutritional yeast, 3 cloves of garlic, and salt and pepper to taste. I blended the pesto several times and added one ingredient at a time.
You can keep the pesto in a jar in the fridge for 4-5 days, however, I ended up using it right away. I made a dish with a fresh salad with lettuce, peas, cucumber, and carrot and a side of roasted sweet potato, potato, and broccoli.