Description
Vibrant green pesto made with carrot tops, basil, and almonds. A surprisingly delicious way to use up those veggie scraps!
Ingredients
Scale
- 1/2 cup carrot top leaves
- 1/8 cup basil
- 1/4 cup parsley
- 3/4 cup toasted marcona almonds
- 2/3 cup extra virgin olive oil
- 1 tsp coarse salt
Instructions
- Bring a small saucepan of water to boil. Prepare an ice bath.
- Blanch carrot top leaves and herbs until just wilted, about 60 seconds.
- Remove with slotted spoon and place in ice bath to stop the cooking and set the color. Strain and gently squeeze out excess water.
- Combine all the ingredients in a blender and, with the machine running, slowly add to create a smooth emulsion.
Notes
Pesto can be stored in an airtight container refrigerated for up to one week.
- Prep Time: 15 minutes
- Cook Time: 1 minutes
- Category: Pesto
- Cuisine: Italian