Ingredients:
2 cups of washed and dried carrot leaves
1/2 cup of nuts (pine nuts, walnuts, or almonds)
2 cloves of garlic
1/2 cup of grated Parmesan cheese
1/2 cup of extra virgin olive oil
Juice of 1 lemon
Salt and pepper to taste
Instructions:
Prep Leaves: Wash and dry carrot leaves thoroughly.
Toast Nuts: Lightly toast nuts in a dry pan over medium heat, then let them cool.
Blend: In a food processor, combine carrot leaves, toasted nuts, garlic, and Parmesan cheese. Pulse until coarsely chopped.
Add Oil: With the processor running, slowly add olive oil until creamy.
Season: Add lemon juice, salt, and pepper. Pulse to incorporate.
Serve: Your carrot leaf pesto is ready! Store in the fridge for up to a week.
Incorporating carrot leaves into your diet not only adds nutrition but also supports sustainable cooking practices. Next time you have carrots, remember to savor the leaves—they’re more than just compost!
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