Hey all! I assume since you’re here reading this blog, you’re either: a good friend of mine who’s doing me a solid by proof-reading before publishing, my mom (who has always been my number 1 super fan) or you are genuinely intrigued by the phrase ‘Carrot Top Pesto’. Regardless of the reason, welcome! I’m happy to have you!
As some of you may know (and have followed), I attempted my very first Urban Garden this summer. With this garden came many challenges and much effort. It also allowed for immense growth, on my part and that of the veggies
With my garden, I was introduced to a new form of Zero Waste revolving around my own personal food chain. I like to consider myself pretty creative and gutsy in the kitchen; always taking into consideration that I need to make sure that whatever I don’t use, I need to at least compost afterwards. Well now, I’m on a whole other level of being aware that most of what I’d just toss into the compost can be used up. Not just used up, but used in a way that’s incredibly yummy and nutritious. By experiencing first hand what it takes to make vegetables grow, I am way more reluctant to just toss out whatever does not appeal to me. Now, the cores and peels of the veggies now get frozen until I’m ready to make a broth and the leafy tops to oddly shaped carrots got used up in a way I never thought of. I cannot take full credit. I did see someone in one of the many Zero Waste groups on Facebook discussing what they could do with their tops. Someone on there mentioned a pesto and I swear, it was a eureka moment for me. Of course! Why not?! So simple and huge bonus points go out because I frickin’ love pesto! So thank you, random person on a post that I saw that one time, in that group surrounding ZW. Thank you for this idea because I now can use up the tops of my carrots in an excellent way!
If you’ve read any of my recipe posts before, you’ve caught on that I try not to use exact measurements. Alter the quantities based off of what tastes good to you. I also go based from how much I actually have lying around. I won’t go out of my way to leave ¼ teaspoon of garlic powder in my jar because the recipe only calls for 2 tsp. You bet I’m tossing it all in there and starting fresh the next time I shop! With this in mind, please enjoy my version of a carrot top pesto!!
- ½ cup of whole salted almonds (they can be crushed almonds of you prefer-it’ll all get chopped in the end)
- 1 bunch of carrot tops-approximately a cup and a half packed
- ½ cup olive oil (maybe ¾ cup if you find the mixture too thick)
- 4 garlic cloves
- 5-6 fresh basil leaves
- 1 teaspoon of salt
- 1 teaspoon of onion powder
Cut the carrots from the stems. Put them aside, because they won’t be used in this sauce.
Wash the carrot tops under cold water. Coming from the garden, they were understandably full of dirt. Do your best to get out all the residue. Once you’re confident that you’re in the clear of crud, pat the stems dry.
You’ll need to grab out your food processor (or use some serious knife skills-which I sadly do not have). Start by pulsing your almonds finely, into tiny chunks. To the nut chunks, add in the stems, basil and oil. Pulse everything together until it makes a green smear against the walls of the food processor. To the smear, add in the rest of the ingredients. Pulse the processor until everything is well incorporated. As stated before, add more oil if you find that the mixture is too thick. Taste as you go. If you prefer it saltier, add more salt. If you want it more ‘basilly’, add another couple of leaves.
Boom. That’s it! Add the sauce to your favorite recipes. I eat it often on cold pasta salad and it’s fantastic!
It’s also noteworthy that leftover sauce freezes quite well. I put the extra in my ice cube tray and once they were frozen, added them to one large Tupperware. I take out the cubes as needed. Enjoy!
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