Rating: 4.5 stars
7 Ratings
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  • 5 star values: 4

Get the most out of great fresh carrots by making pesto out of their tops.

This Story Originally Appeared On sunset.com

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Credit: Iain Bagwell

Recipe Summary

total:
45 mins
Yield:
Serves 6 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tbsp. oil in a medium pot over medium heat. Add onion and 1/2 tsp. salt and cook until softened, stirring occasionally, about 8 minutes.

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  • Remove carrot tops from carrots, chop roughly, and set aside. Roughly chop carrots and add to pot. Stir in broth and bring to a boil. Reduce to a simmer, cover (leave lid slightly ajar), and cook until carrots are very tender, about 20 minutes.

  • Meanwhile, mince garlic in a food processor, scraping down sides of bowl as needed. Add 1 cup carrot tops, the walnuts, remaining 2 1/2 tbsp. oil, and remaining 1/4 tsp. salt and whirl until blended.

  • Purée carrot-broth mixture in a blender, working in batches, until very smooth, about 1 minute per batch. Ladle into bowls and swirl in carrot top pesto.

Nutrition Facts

136 calories; calories from fat 61%; protein 3.5g; fat 9.2g; saturated fat 1.3g; carbohydrates 12g; fiber 3.1g; sodium 621mg.
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