Walnut Pesto Made With Garden-Fresh Carrot Greens
Equipment
- Small Blender (or Food Processor)
Ingredients
- 2 cups carrot greens cut just above the hard carrot top
- 1 cup freshly grated Parmigiano-Reggiano if using store-bought grated cheese, use ¾ cup as it's more compact
- ½ cup walnuts
- 1 large garlic clove or 2 small cloves
- ¼ tsp fresh cracked black pepper
- ½ tsp salt
- ½ cup extra virgin olive oil
Instructions
- Remove carrot greens from carrots, cutting ½" above the hard carrot top.
- Wash greens by submerging in a bowl of cold water and gently shaking the dirt and debris away.
- Lay greens out to dry on a clean towel.
- Once carrot greens have dried, add them along with walnuts, Parmigiano-Reggiano, garlic, pepper, and salt in a food processor or blender.
- Secure lid but remove the pusher.
- Turn the food processor or blender on and slowly drizzle the extra virgin olive oil through the feed tube.
- Blend for 15-20 seconds and then turn off and remove the lid.
- With a rubber spatula, scrape down the sides.
- Replace the lid and blend for another 15-20 seconds.
- Pesto should be coarse in texture but well blended.
How to store:
- Store in an airtight container in the refrigerator for up to a week.
- Freeze using ice cube trays and store in a freezer bag for up to 6 months.
Notes
How to include your child(ren): Sharpen those listening and fine motor skills by allowing your little chef(s) to set up your Mise en place. Let them get in some sensory play by showing them how to separate the carrot greens from the carrots and tasking them with the job. The more food kids get their hands on, the more they will be willing to try.
Tried this recipe?Let us know how it was!