This Carrot Top Pesto is a great way to use carrot tops, which have a fresh and earthy flavor that goes well with traditional pesto ingredients.
Carrots are the sign that spring has truly arrived, and I bought a beautiful bunch of rainbow carrots the other day that came with their tops attached. Carrot tops are edible, and have an earthy bright taste similar to parsley.Determined to reduce food waste, I blended up a simple carrot top pesto that you can use in place of traditional pesto until we get to late summer's basil crop.
I love this pesto on top of roasted vegetables, stirred into warm pasta, dolloped into my lemon lentil soup, or as a dipping sauce for a plate of raw veggies. I like to portion it into 1/2 cup jars and freeze extras so that I can enjoy it in multiple meals.
Look out for a simple sheet pan meal featuring this pesto next week!
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