Reducing food waste is the ultimate win-win. It reduces our environmental impact by allowing less to go to waste. And, by using more of what we buy, it saves us money. So, I’ve been exploring recipes that use ingredients that normally you’d throw away. Today, student Hanna has perfected a pesto recipe made from the green leaves and stems of carrots instead of the commonly-used basil. Voila – carrot-top pesto! Perfect timing before our local carrots start to pop up in farmers’ markets and produce stores. Thanks Hanna! That’s Hanna’s handiwork with the camera too 🙂
Carrot-Top Pesto Ingredients
Carrot-Top Pesto Directions
- To toast pine nuts: Lay out pine nuts on a baking sheet or aluminum foil for 200C for 5 minutes, watching them so they don’t burn. This can also work with a nonstick pan constantly stirring the pine nuts.
- In a food processor, combine carrot tops, garlic, salt and pepper until smooth. Begin to add the olive oil until desired consistency is reached.
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P.S. This recipe is gluten-free, dairy-free, egg-free, and vegan.