Yield: Makes 1-1/4 cups
Don’t throw out those carrot tops! They make a vibrant pesto, with rich flavor from toasted walnuts instead of the traditional pine nuts. Arugula adds a peppery bite. The pesto pairs perfectly with grilled or roasted carrots, and is also wonderful swirled into a summery vegetable soup as a finishing touch.
I got carrots in my CSA this week and as usual felt guilty about the idea of throwing away the glorious tops. I never knew what to do with them. I haven't roasted the carrots yet, but I made the pesto and it will now be my go-to any time I get carrots in my box. A few minor adjustments - I don't like raw garlic so I toasted it, which mellows the flavor, and it seemed bitter but adding a little bit more lemon (as suggested in the recipe) took care of most of that, but I still felt the recipe needed something sweet for balance, so I added a 4-5 leaves of fresh basil. Perfect! I encourage anyone making this to taste and adjust, everyone likes their salt/lemon/bitter/sweet ratios differently so make it perfect for you. I have used this on my eggs, in a crudite and in a mayo so far. I'm sure there will be many, many more uses. Thanks for another keeper!
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