Carrot Pesto
Pesto can be made with many herbs as well as other leafy greens. This one was inspired by a trip to the farmers market, also known as Marikiti where I went to buy produce. So I stopped to buy some carrots and this lady had a lot of carrot tops discarded in a pile next to her so I just asked if I could have some.
She was puzzled on why I needed the carrot top greens and want I was going to use them for. I explained that I wanted to use them to cook and she shoved a lot of them on my canvas bag.
SO I ended home with a bag full of carrot top greens and questions from my Mum and siblings on what was I planning to do with them so I just said, “ Wait and see “
So this pesto was made with a smattering of mint thrown in to balance the earthiness of the carrot tops. The pesto can be as thin or as thick as you like, to use a sauce for pastas or spread for sandwiches or crostini.
The best part is that it can be used to elevate even bland dishes to the most flavorful concoctions.
Makes 1 cup
2 cups packed carrot top greens
½ cup mint leaves, roughly torn
⅓ cup toasted peanuts
3 garlic cloves
¼ to ½ cup oil
Salt to taste
Method
Place all the ingredients except the oil in a food processor or blender and blitz away. While the processor is running, slowly drizzle the oil until the mixture is emulsified.
Pack it tightly into an airtight jar and pour a thin layer of oil on top before refrigerating. Oil will prevent pesto from oxidizing and turning brown.
You can also freeze the pesto for future use.
