Carrot Top Pesto

Makes about 2/3 cups

1 cup lightly packed carrot leaves (stems removed)
6 tablespoons extra-virgin olive oil
1 large garlic clove
¼ teaspoon kosher or fine sea salt
3 tablespoons walnuts
¼ cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano

In a blender, combine the carrot leaves, oil, garlic and salt. Process until finely minced. Add the walnuts and pulse until finely chopped. Add the Parmesan and pulse until combined. Taste and adjust the seasoning. Use immediately or cover and refrigerate for up to two days.

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