waste not, want not

spread ready

By this point, it’s pretty much been proven that you can make pesto out of basically anything. Just here we’ve made a classic basil pesto, a sundried tomato pesto, and even a kale pesto! But today’s recipe came from a desire to know if one can actually do anything with those big, bushy greens that top those comically Bugs Bunny lookin’ carrots from the grocery store. I couldn’t help but wonder if they were just for show or also good for eating.

what's up, doc?

It turns out that you can absolutely eat the greens, though they’re a little bitter. Don’t let that stop you, though. A little doctoring and the addition of much some sweet basil and you have a great pesto perfect for smearing on sandwiches, tossing into salad dressings, or classically tossed with pasta. It’s the perfect way to make the most of each part of your produce!

in the making

carrot greens pesto
printer-friendly version
makes 1 cup

ingredients:
2 cups carrot greens
1/2 cup fresh basil
1/3 cup extra virgin olive oil
1/3 cup grated parmesan cheese
3 cloves garlic, peeled
juice of 1 lemon about 2 tablespoons)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

directions:
Rinse carrot greens thoroughly, making sure to get all of the trapped dirt off of them. Drain and cut away most of the thick stems. Add the leafy greens to a food processor along with the remaining ingredients. Puree until smooth. Will keep in the refrigerator for up to 2 weeks.

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About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in condiment/sauce, meatless monday, vegetarian and tagged , , , , , , , , , . Bookmark the permalink.

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