2 hours ago
Wednesday, December 9, 2015
My basil is long gone in the garden.
I want pesto.
Since I had fresh picked heirloom carrots and their pretty leafy tops were still attached, why not use THEM to make a pesto?
I found a simple recipe in the cookbook Roots, which turned out great.
I like to use everything when cooking.
The "nose to tail" philosophy can be applied to vegetables too.
Why not use the broccoli leaves? They are delicious, and I like broccoli stalks even better than the florets. Use it all.
Same goes for the carrot.
The leaves are spicy and have a lovely flavor.
This will be my go to winter pesto from now on.
I added a bit of honey, because I felt it needed it, but taste it and you be the judge.
Carrot Top Pesto (adapted from the book Roots):
1 cup lightly packed carrot leaves (stems removed)
6 tablespoon extra-virgin olive oil
1 large garlic clove
1/4 teaspoon kosher or fine sea salt
3 tablespoons pine nuts, toasted (I used almonds)
1/4 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
1 tsp honey (optional)
Whiz everything together in a mini food processor and taste for seasoning.
This would be a great dip to put out for Thanksgiving.......or drizzle on roasted carrots or boiled potatoes.