April Bloomfield’s carrot top pesto is one of those weekly meal prep staples. Slather on protein, toss with roasted veggies and pasta, and dollop on top of soups and braises. You will never discard your carrot tops again once and you try this simple recipe.
Leave out the Parmesan cheese to make this recipe vegan.
- 4 cups lightly packed delicate carrots tops (stems discarded), roughly chopped
- ½ cup packed basil leaves
- 1/2 cup walnut halves
- 1/4 cup Parmesan cheese, finely grated (optional)
- 1 medium garlic clove, halved lengthwise
- 1 tsp. flaky sea salt
½ cup extra virgin olive oil
Combine carrot tops and basil in a food processor or powerful blender, pulse several times to combine. Add walnuts, Parmesan, garlic, and salt to carrot top mixture. Pulse several more times until combined, Add the oil and process until mixture is well combined but still a bit chunky.
Image via bonappetite.com