carrot top pesto

I am all about using each and every part of an ingredient. From head to tail or root to tip! Why? This cuts down on waste and let’s be honest, if I paid for it, I’m going to use it! This pesto is a quick and simple recipe that does that. I just give the carrots a nice scrub to remove all the dirt and it’s ready to go. I hope this recipe inspires you to finds ways to use whole ingredients and for the times that you cannot, just compost.

 
 
 

carrot top pesto

Prep time: 15 minutes | Total time: 15 minutes

Yields: about 2 cups

Ingredients:

1 bunch carrots with tops, about 1/2 pound, tough stems removed

Kosher salt

1 small clove garlic, peeled and smashed

2 tablespoons pecan halves or pieces, roughly chopped

1/2 teaspoon crushed red pepper flakes

1/4 cup mint leaves

2 scallions, trimmed and cut into 1/2 inch segments

1 lemon, finely zested and juice of half

2 tablespoons freshly grated pecorino romano, optional

1/4 cup olive oil

1/2 pound cooked short pasta, such as rotini

Special equipment:

Mortar and pestle*

Instructions:

  1. Trim carrots and cut into 2-inch segments. Rinse well and scrub any excess dirt from carrots. Cut carrots into 1-inch bite size pieces.

  2. Bring a pot of water to a boil. Season with Kosher salt until it taste like the sea. Prepare a large bowl with ice cubes and cold water. Once boiling, add the carrot tops to the pot. Cook for 1 minute until bright green and slightly wilted. Quickly remove from the boiling water and add to the ice water to stop the cooking process immediately. Remove from the ice bath and drain in a colander, shaking any additional excess water. Add the carrot pieces to the boiling water and cook until fork tender, about 2 minutes. Drain and set aside for later.

  3. Meanwhile, add the garlic and 1/2 teaspoon salt into the mortar and grind with pestle until a paste has formed. Add the pecans pieces and red pepper flakes into the mixture. Continue to crush with pestle, smashing and grinding them, until a sticky, only slightly chunky paste forms.

  4. Add the half the blanched carrot tops, half of the mint, scallions, lemon zest and juice. Continue to pound and grind against the sides of the mortar. Continue until all the leaves have been crushed to fine bits.

  5. Drizzle in olive oil, working it into the pesto with the pestle until a creamy and emulsified sauce forms. Add more oil or add a splash of water for desired consistency.

  6. Stir in 1/2 cup grated pecorino, if using.

  7. Toss with cooked pasta and carrot nuggets. Season to taste and garnish with fresh mint leaves. Enjoy!

Cook’s Note

*Although this recipe is meant for a mortar and pestle, you can always switch it out for a mini food processor. Add all the ingredients into the carafe and drizzle the olive oil in while running the base. I choose to use a mortar and pestle because it creates a creamy consistency. You will need a little bit of elbow grease but it’s well worth it. Give it a try if you can.

**This recipe is a great make-ahead. Store the pesto in the fridge in an airtight container, such as a mason jar, for up to a week.