Everyone knows about pesto, right? Well, the basil version at least. The herby sauce is a classic that features in many of our favorite dishes, but give us a minute while we bring another idea to the table (ahem): carrot top pesto. Made using the leafy stems of the veggie, it is a delicious way to cut down on food waste.
- 1 cup carrot tops, tough stems discarded
- 1 garlic clove
- 1/3 cup pistachios
- ½ teaspoon crushed red pepper flakes
- ½ cup extra-virgin olive oil
- Kosher salt
- Black pepper
- Discard any tough carrot top stems. Wash the tender ones gently but thoroughly to remove any soil and dirt.
- Chop the tops into small pieces. Don’t worry if some are larger than others.
- Crush the pistachios into little bits using a knife or heavy pan.
- Grate the garlic and add it to the chopped tops. Add in the pistachios, red pepper flakes, salt, and pepper.
- Pour in the olive oil, adding more if needed.
- The pesto can be refrigerated in an airtight container for up to 4 days.