Carrot Top, Radish Top, and Parsley Pesto
The pesto to make for the springtime carrots and radish tops. It's herbaceous and bright--the perfect spring pesto for a seasonal pasta or pizza.
Equipment
- 1 8 to 10 cup food processor
Ingredients
- 2 cups carrot top leaves packed (reserve the stems for veggie stock)
- 1 cup parsley leaves packed
- 1 cup radish top leaves packed
- 1 teaspoon lemon zest from one lemon
- ¼ cup sunflower seeds toasted
- ¼ cup pine nuts toasted
- 2 whole garlic cloves peeled
- ½ teaspoon kosher salt
- ½ cup extra virgin olive oil
- ¼ cup grated parmesan
Instructions
- Rinse all the greens thoroughly under warm water. Set aside in a bowl until ready for use.
- Toast pine nuts and sunflower seeds in a small nonstick skillet over medium-low heat until toasted and their nutty aroma is released, about 4 minutes. Set aside to cool slightly.
- In the bowl of a food processor, fitted with the chopping blade, add carrot tops, radish tops, and parsley leaves along with the peeled garlic, lemon zest, kosher salt, and toasted pine nuts and sunflower seeds. Pulse until well combined. Scrape down the sides as needed.
- With the food processor running, pour olive oil in a steady stream to help the pesto emulsify together. Stop the food processor to scrape the sides down as needed to ensure pesto is well blended.
- Once blended, pour out pesto into a small storage container. Stir in the grated parmesan cheese to combine. Taste and adjust seasoning as needed. Store pesto in an airtight container and plan to enjoy it within a week or two.
Tried this recipe?Let us know how it was!