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Yes, I’ve said it before.

Pesto really is the BESTO!

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Pesto can be anything at all, which is why it’s so incredibly THE BEST.
There’s really no rule that states the savory smear needs to be the basic basil, pine nut and parmesan deal.
…..there’s no rule that states garlic and olive oil must be involved.

The name is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to poundto crush, in reference to the original method of preparation, with marble mortar and wooden pestle. The ingredients in a traditionally made pesto are ground with a circular motion of the pestle in the mortar. This same Latin root through Old French also gave rise to the English word pestle.

Pesto is an open book.

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Tarragon and Cashew
Kale and Walnut
Basil, Sweet Peas, and Basil
what about Arugula, Lemon Thyme, and Pecan…hmmm…that sounds interesting ~ or maybe a sweet and savory Blueberry, Blue Cheese, and Spinach?
I think it can be done!

A little green (or maybe not – just a little veggie), a little herbal spice, and a little love.

Pesto truly is the besto.

Blistered Rainbow Carrots with Carrot Top Pesto

3 large bunches of rainbow carrots (fresh greens intact)
2 Tbs. Kerrygold butter (or coconut oil for a vegan version)
1 tsp. lemon salt

1 large bunch of carrot tops (reserved from the rainbow carrots above)
1 large handful of fresh basil
juice of 1 Meyer Lemon
2 Tbs. mellow white miso paste
1 Tbs. extra virgin olive oil

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Preheat oven to 350 degrees. Remove fresh carrot greens from the rainbow tubers, reserving one bunch for the pesto and the other two for another use (don’t throw those valuable sprigs away!).
Arrange the carrots in an uncovered glass baking dish and sprinkle with salt and cover with butter. Roast for 35-45 minutes, stirring occasionally, until blistered and beautiful.

Meanwhile, in a high speed blender, combine all remaining ingredients.

Slather the buttery and beautifully blistered carrots in the amazing pesto, ensuring all elements are warm.

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