Carrot Top Pesto

CAVEWOMAN CAFE
14Ingredients
40Minutes

Ingredients

US|METRIC
  • leaves (It is easy to strip all the carrot, off the stem in one fell swoop. Pinch the stem near the top with the fingers of one hand. Then run the fingers of your other hand down the length of the stem from top to bottom.)
  • 2 cups leaves (lightly packed carrot, stems discarded, roughly chopped)
  • 1 handful fresh basil leaves (roughly chopped)
  • 1/4 cup nuts (such as walnuts, filberts or pine nuts)
  • 1/2 cup Parmesan cheese (finely grated)
  • 1 garlic clove (quartered)
  • 1/2 teaspoon salt (a flaky, like Maldon’s or Kosher)
  • 1/3 cup extra-virgin olive oil (really nice)
  • carrots
  • 20 small carrots (about the size of your fingers, scrubbed but not peeled. Leave ½ inch of the green tops on them. If they are big, cut them in half)
  • 3 tablespoons virgin olive oil (very good, divided)
  • 3 pinches salt (Kosher or another flaky, and pepper)
  • 1/2 pound burrata cheese (or marinated fresh mozzarella balls)
  • 1 handful carrot (top leaves)
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