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INSALATA DI CAROTE WITH CARROT TOP PESTO Portale

Carrot Top Pesto


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Ingredients

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  • 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

  1. Bring a small saucepan of water to boil.  Prepare an ice bath.
  2. Blanch carrot top leaves and herbs until just wilted, about 60 seconds.
  3. Remove with slotted spoon and place in ice bath to stop the cooking and set the color.  Strain and gently squeeze out excess water.
  4. 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.

  • Category: Pesto
  • Cuisine: Italian
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