This easy recipe for Carrots with Carrot Top Pesto is a great side that’s a nice addition to your Easter menu or to make all spring and summer long.
Just because we’re all stuck inside during the Global Pandemic doesn’t mean we can’t have fun or fancy food. Simply spiralizing carrots for this easy side dish makes the dish feel a little more special.
And I don’t know about you, but with groceries being so hard to get, I’m finding myself not letting even one bit of food go to waste. If you’re lucky enough to find carrots with beautiful greens still attached to them, it’s a shame to toss the greens out. This recipe for Carrot Noodles with Carrot Top Pesto uses the entire plant so those greens don’t go to waste.
Carrot greens give this pesto a bright, fresh flavor and a vibrant color. Carrots with tops are more readily available now. You can find carrots with tops at your local farmers’ markets or check the produce section of your local supermarket.
- 1 cup packed carrot top leafy greens
- 1/4 cup packed fresh basil
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons pine nuts
- 2 large garlic cloves
- 1/4 teaspoon salt
- 1/4 cup plus 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 pound carrots, spiralized using thick spiral blade
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Place carrot tops, basil, Parmesan cheese, pine nuts, garlic and salt in food processor; process until a coarse paste forms. Slowly add 1/4 cup olive oil and lemon juice and process until combined.
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Meanwhile, heat remaining 1 tablespoon oil in large non-stick skillet. Add carrot noodles and cook, stirring occasionally, until tender-crisp, about 3 minutes.
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To serve, toss carrot noodles with 3 tablespoons carrot top pesto. Serve with additional pesto.
Tip: This recipe makes about 1/2 cup carrot top pesto. Store leftover pesto in a sealed container in the refrigerator or freezer. Use as you would traditional basil pesto.
