Appetizers & Dips

carrot greens pesto

Hi friends!! How is everyone’s summer going? I’m back to the office after about 3 months of quarantining – masked and socially distanced, of course. So it’s been nice to have a wee bit of normalcy while trying to dress up for work and fit in ANY pants.

We’ve been eating out back almost every night – grilling up pizzas, beer-can chickens, brats – and tonight smoked pork shoulder – Franklin BBQ style! So food is still keeping us busy and giving us something to look forward to every day.

I’m still trying new things – I made a weird flan that was not my finest moment, a yummy smoked meatloaf I’ll share soon, and this tasty, bright carrot green pesto.

In an effort to use up every piece of food in the house it day76ucxfwned on me that the pretty carrot tops could be used to make a pesto, so off I went throwing stuff into the food processor to see what I could whip up.

I ended up really just loving this sauce. The greens are herbal and earthy and add a lovely, unique flavor to the pesto. We used it on top of grilled cod, but it would be great on most fish, chicken, pasta, pizza, or even mixed with some sour cream to make a dip for veggies. With all those options, you’ve got to give it a try! 😉

 

Ingredients:

1/2 cup carrot greens

1/4 cup spinach

1 1/2 tsp salt

1/2 tsp pepper

3 tbs pine nuts

2 cloves garlic

1/4 cup & 1 tbsp olive oil

Simply add all of the ingredients, except the olive oil, to a food processor. Turn on the food processor and pour in the olive oil slowly until the pesto is well mixed.

Top your favorite fish or chicken with this yummy sauce and I just know you’ll dig it! As Ina would say, ‘how easy is that?’

Cheers!

2 replies »

  1. I’ve always wanted to try this! It’s actually nearly impossible to get carrots with the tops still on where I live. So maybe I’ll just grow carrots next spring! It looks delicious.

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