Carrot Top Pesto – Two Ways

One vegan, one leaning on traditional pesto with Parmesan, both delicious.

Traditional

Danielle Murr's Cavatappi with Carrot Top Pesto, Broccoli & Sriracha

Danielle Murr’s Cavatappi with Carrot Top Pesto, Broccoli & Sriracha

Ingredients
2 cups carrot tops
1 garlic clove
3 tbsp macadamia or pine nuts
1/2 cup fresh basil leaves
1/4 cup finely grated Parmesan
1/2 cup extra-virgin olive oil (EVOO)
Salt and pepper, to taste

Directions
1. Wash and trim fresh carrot tops, set aside
2. Place garlic and nuts in a food processor or similar device to a chunky, yet pasty, consistency
3. Add basil, Paremsan, and carrot tops, pulse until incorporated but not smooth.
4. Pour in olive oil while pulsing, until combined.
5. Salt and pepper to taste. Can be made up to one day in advance, stored in the refrigerator.

Vegan – As I am not Vegan, this recipe was prepared and tasted off the Wholy Goodness website. The addition of the avocado makes this a creamy, luxurious pesto treat.

Ingredients
2-3 large handfuls carrot tops
1/2 ripe avocado
1/2 lemon, juiced
2 garlic cloves
large handful of walnuts
Drizzle of avocado or extra-virgin olive oil (EVOO)*
Salt and pepper, to taste

Directions
1. Wash and trim hard stems off carrot tops, put in food processor
2. Add avocado, lemon juice, garlic, and oil to the food processor and blend until well combined
3. Add walnuts, salt and pepper, and blend again until the nuts are well chopped and combined with the remaining ingredients. Can be made up to one day in advance, stored in the refrigerator.

*I didn’t have avocado oil and the EVOO worked