Carrot Top Pesto
Did you know that the green leaves on top of carrots are edible? They have a strong, grassy flavor. Stretch your carrot budget even further by turning those tops into this healthy recipe. When paired with fresh basil and lemon, carrot tops make an easy, delicious pesto sauce! Use this as a dip for snacking, a sauce for pasta and pizza, or a spread for sandwiches.
Carrot Top Pesto Recipe
Yield: 1 cup pesto
Video tutorial: Facebook or YouTube
- 2 cups carrot top greens, roughly chopped
- 1 garlic clove, peeled & chopped
- 2 Tablespoons unsalted sunflower seeds (raw or roasted)
- 1/2 cup fresh basil leaves, packed
- 1/4 cup fresh Parmesan cheese, grated
- 1/2 cup olive oil
- 1/2 lemon, zested and juiced
- Salt and pepper to taste
Instructions for Adults
Assist kids and oversee safe food processor assembly and use.
Instructions for Kids
As you prepare each of these ingredients, add them to the bowl of the food processor.
Use a plastic knife or your hands to roughly cut or tear the carrot top greens. Peel the garlic clove and chop with a food chopper. Measure the sunflower seeds and add. Pick and measure basil leaves. Measure and grate cheese. Zest and juice the lemon. Add salt and pepper to taste.
Put the lid on the food processor and start to pulse until a coarse paste forms.
Add the olive oil and pulse again until well combined.
Serve with your favorite veggies or on pasta!
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