Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, carrot greens pesto. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Carrot Greens Pesto is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Carrot Greens Pesto is something which I’ve loved my entire life.

Carrot tops are full of flavour, and like the leaves of other roots (e.g. celeriac or beetroot) if they're in reasonable nick, they're good to eat - so don't throw them on the compost. Pick off and discard the larger stems, keeping the feathery leaves. This pesto is great tossed through pasta, or drizzled over roasted carrots, new potatoes or greens. Keyword carrot greens pesto, carrot top pesto.

To get started with this particular recipe, we have to prepare a few ingredients. You can have carrot greens pesto using 7 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Carrot Greens Pesto:

1. Take 1 Bunch Carrot Tops (washed please)
2. Prepare 3/4 Cup Olive Oil (roughly)
3. Take 3 Cloves Garlic (smashed)
4. Get 1/3 Cup Assorted Nuts and Seeds (Flax, Peanuts. Hemp, Pine Nuts)
5. Make ready 1/3 Cup Hard Cheese (Pecorino Romano, Parmigianno Reggiano)
6. Make ready 1 Tablespoon Lemon Juice
7. Get Salt and Pepper (to taste)

Carrot Top Pesto, a simple pesto recipe made from fresh carrot greens, pine nuts, parmesan cheese, garlic, and oil. A unique food waste recovery recipe! A unique food waste recovery recipe! I have something to admit: I've been throwing away carrot tops my entire life.

Instructions to make Carrot Greens Pesto:

1. In a large pot, boil some water. Once boiling add the carrot tops using tongs to get everything immersed in the water. This process only takes 20 to 30 seconds and is referred to as 'blanching'. The color will turn a vibrant green. Immediately remove and place in ice water. This process is referred to as 'shocking' and effectively halts the cooking process, maintaining the vibrant green color. Once cool enough to handle, chop the greens to ensure they will blend without wrapping the blade.
2. Combine all ingredients into a blender, and utilizing the plunger (if your blender didn't come with one, just stop periodically and scrape the sides down and stir the mixture a bit) blend to a fine paste. Store with plastic wrap pressed to the surface, or float olive oil on top to deter oxidation which will brown your spread.
3. Store and enjoy in 3 weeks or freeze and keep it for up to 6 months. Great additions to this spread are curry and chili powders, cayenne and schwarma seasoning as well! // Use the tops of carrots in this pesto. Then grate the bottom orange portion and mix with miso paste, shoyu, and other various Asian ingredients to marinate chicken thighs. Grill and serve with the pesto, rice or quinoa pilaf and some steamed or grilled vegetables!

A unique food waste recovery recipe! I have something to admit: I've been throwing away carrot tops my entire life. To make pesto out of carrot top greens, use pine nuts. Finally, use walnuts if you're making pesto with watercress! Blitz: Choose which type of pesto you'd like to make.

So that is going to wrap it up with this special food carrot greens pesto recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!