Every summer, pounds and pounds of carrot greens go into the garbage simply because nobody knows what to do with them This year, I’ve got the solution to your waste-y dilemma in the form of pesto. You’ll never waste those tasty greens again!
Two things you should know about this recipe:
- All measurements are approximated, as for the most part, the amounts of the main ingredients are quite variable to suit your own tastes. Consider this less a recipe than an idea with a rough guideline.
- It’s freaking delicious. Seriously.
What you do with your pesto is all up to you, but I used mine to make this delicious pesto spaghettini, which just requires adding cooked pasta straight from the water to a pan with melted butter, 1/2 cup of pasta water, a handful of Parmigiano Reggiano, and a few tbsp of pesto. Toss in the frying pan until well coated and the sauce thickens to your liking and serve, topped with more cheese.
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Ingredients
- 2 cups washed carrot greens Remove larger stems
- 1/2 cup fresh basil leaves approx. 20 leaves
- 1/4 cup shelled pistachios approx 30 nuts
- 1/4 cup finely grated parmigiano reggiano
- 2 cloves roasted garlic or 1 clove raw and minced
- 1/4 cup olive oil add enough until desired consistency reached
- 1 tbsp lemon juice
- salt and pepper to taste
Ingredients
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Instructions
- Add pistachios to food processor and pulse until finely chopped.
- Add all remaining ingredients except oil and puree until minced
- Slowly drizzle in olive oil until desired consistency is reached.
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