Did you know the tops of carrots are edible? Not only that, they can make a delicious addition to a pesto and help reduce your waste at home. Mix it with pasta, serve it as a dip, add it to baked smashed potatoes, toss it with white beans, or go all-in with carrots and serve it as a spread over roasted baby carrots.
1cuppacked green carrot tops (rough stems removed)
1cuppacked green baby spinach
1large clovegarlicfinely chopped
½cuproasted, unsalted cashews
½tspsea salt
½tspblack pepper
½cupextra virgin olive oil
Instructions
Rinse the carrot top greens to dislodge any dirt. Pick out and discard any dry, yellowed, or otherwise unappetizing looking leaves. Discard tough stems.
Place the carrot tops greens, baby spinach, chopped garlic, roasted cashews, salt, and pepper in a food processor. Pulse several times. Scrape the sides down with a rubber spatula.
While the food processor is running, slowly pour in the olive oil in a steady stream. Scrape the sides down with a rubber spatula. Pulse until smooth.
Notes
Store the pesto in an airtight container in your fridge. It should last for up to week in the fridge, or up to 6 months in the freezer.