Carrot Top Pesto | CUESA

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Carrot Top Pesto

Source:

Gloria Polo, East Bay Community Recovery Project

This recipe was demonstrated for CUESA’s Market to Table program on October 30, 2016.

This pesto is a creative way to use every part of the vegetable. The tender tops are fresh and clean-tasting and mimic the flavor of the carrot itself.

Makes 8-12 servings

INGREDIENTS

2 cups lightly packed carrot tops (greens from about 2 pounds carrots)
1 garlic clove
⅓ cup whole raw almonds
1 cup lightly packed fresh cilantro
¼ cup finely grated Parmesan or Pecorino cheese
½ cup extra-virgin olive oil
Kosher salt and freshly ground pepper to taste

PREPARATION

Trim carrot tops, leaving some stem behind. Set aside.

Pulse garlic and nuts in a food processor to coarsely chop. Add cilantro, cheese, and carrot tops; process until a coarse puree forms.

Add olive oil and pulse until combined. Use up to ½ cup more olive oil for a thinner sauce.

Season with salt and pepper to taste.

Enjoy over grated carrots for a cold salad or over your favorite cooked pasta.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »