Carrot Top Pesto

Carrot Top Pesto | The Food Poet

Carrot Top Pesto

YIELD: 1 cup

 

INGREDIENTS

2 cups of frilly green carrot tops, rinsed & patted dry

3 garlic cloves, skins and clove end removed

¼ cup pine nuts

pinch of salt

4 tablespoons of good olive oil

 

INSTRUCTIONS FOR MAKING CARROT TOP PESTO
Amass ingredients on top of one another
on a cutting mat: salt 
sprinkled on garlic
on pine nuts on frilly leaves of carrot tops.

Chop and gather.

Chop and gather.

Chop and gather.

Chop and gather.

Chop and gather.

Chop and gather.

Chop and gather.

Chop and gather.

Chop and gather.

Chop and gather.

Chop and gather.

Chop and gather.

Chop and gather.

Chop and gather.

Chop and gather.

Chop and gather.

Chop and gather.

Chop and gather.

Chop and gather.

Chop and gather.

Chop and gather.

Chop and gather.

Chop and gather.

Chop and gather.

Chop and gather.

Chop and gather.

Chop and gather until minced.

Pour and stir in olive oil.

 

Comments

    • Leave a Reply

      Annelies
      December 10, 2013

      It does indeed. The process of processing pesto by hand is a good reminder of that adage, “Good things come to those who chop.” (And gather.) Ha! I couldn’t help myself, Tammy.

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