I am beginning to learn all the many ways of pesto. More and more variations from the typical basil pesto are showing up everywhere. This pesto uses the green leafy carrot tops to make a bright pesto that is delicious over roasted carrots.
1 large bunch carrots with green tops
1/2 c. olive oi
1/4 c. pine nuts or sunflower seeds
1/4 c. Parmesan cheese
salt and pepper
Cut tops off carrots. Clean carrots. Cut in half lengthwise. Place on parchment paper. Drizzle with a little olive oil. Sprinkle with salt and pepper. Bake at 425 for 20 minutes or until tender.
Mix olive oil, carrot greens (minus stems), pine nuts and parmesan cheese in a food processor until smooth.
After carrots are roasted sprinkle pesto over the top.
No comments:
Post a Comment