Just recently, I was visiting my mom, going through her garden with my mind racing at all the recipe possibilities. When she sent me home with some carrots, she said, “Just cut off the greens when you get home.” Well, I got to thinking….I hate to just throw these away!!! There has to be something I can do with these. After looking around on the internet, I found all kinds of things to do with carrot greens….even add-ins for smoothies!
Now, I know you’ve seen these at the store!!! It’s like a two-fer-one deal! You get the carrots for some sort of side dish, and then you can use the greens for pesto. Sounds like a winning combo to me!
I made this in my blender because I only just recently got a food processor, so just in case you don’t have a processor, you can give the ol’ blender a whirl. Just a note about that – Put the olive oil in the bottom of the blender…it just works better that way!
You don’t have to toast your nuts, but it will be so much better if you do!
Don’t forget to stir a few times and scrape down the sides to make sure it is blended evenly.
Approx. 1 cup of roughly chopped (rinsed and patted dry) carrotgreens
- 1/2 c. or so of roughly chopped parsley
- 1 whole head of roasted garlic (garlic pods removed of course) ****See tip below
- 1/2 c. toasted walnuts
- 1/2 tsp. salt
- 3/4 c. Extra virgin olive oil
- 1/4 c. grated parmesan cheese (quality works best in this recipe!)
Place all ingredients in the blender or food processor. If using the blender, place the olive oil in the bottom first. Blend. If it seems like it’s not blending all the way, stir and then add a little olive oil while the motor is running. Use or place in the freezer til you need it.
**Tip of roasted garlic – Next time your baking something, just wrap up a whole garlic head and slather with a little olive oil and cook while you’ve already got your oven on. You can throw it in the freezer til you need it. Click the link above for roasting directions.