Did you know you could make pesto out of just about anything? Like the tops of carrots or kale leaves or even a weed called purslane? I tried making three kinds of pesto this summer and this was my favorite. I liked it even more than basil pesto. It tastes bright and crisp and lemon-y. The perfect spread for sandwich or salad or pasta. I made three pestos on my local mid-day TV show Daytime Blue Ridge. For a step-by-step how-to, watch the segment here.
Makes about 1 cup
- 1/4 cup slivered almonds
- 2 cloves garlic
- 1/4 tsp. fine sea salt
- 3 cups packed carrot tops (about the amount from 1 bunch of carrots)
- 2 Tbsp. lemon juice
- 1/2 cup extra virgin olive oil
- 1/4 cup grated Parmesan
- Place almonds, garlic and sea salt into a food processor and pulse until well chopped.
- Add carrot tops and lemon juice. Pulse again, scraping the sides of the bowl to mix well.
- With the processor running, pour olive oil through the feeding tube.
- Add Parmesan and pulse until all ingredients are mixed together.
- Serve as an accompaniment to roasted vegetables, fish or chicken, atop your favorite pasta or as a dip for crusty bread.