Unlock the vibrant flavors of your kitchen with Chef Alfred Portale's Carrot Top Pesto! This delightful Italian recipe takes a humble ingredient—carrot tops—and transforms it into a luscious, herbaceous sauce that will elevate your dishes to gourmet status. In just 10 minutes, you can whip up a batch of this unique pesto that not only reduces food waste but also tantalizes your taste buds. Whether you're tossing it with pasta, spreading it on a sandwich, or using it as a dip for fresh veggies, this pesto is sure to impress your family and friends. Ready to discover a new favorite? Let’s dive into this easy-to-follow recipe!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Italian
Serves: 2 cups
Ingredients
- 2 cups carrot tops, washed and chopped
- 1/2 cup walnuts
- 1/2 cup olive oil
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- Salt, to taste
- Pepper, to taste
Instructions
- Begin by preparing the carrot tops. Rinse 2 cups of carrot tops thoroughly under cold water to remove any dirt or grit. Pat them dry with a clean kitchen towel or let them air dry.
- Chop the carrot tops into smaller pieces to make them easier to blend. Set aside.
- In a dry skillet over medium heat, toast 1/2 cup of walnuts for about 3-5 minutes, stirring frequently. This step enhances the flavor of the walnuts, giving the pesto a richer taste. Be careful not to burn them.
- Once the walnuts are toasted, add them to a food processor along with the chopped carrot tops, 2 cloves of garlic (peeled), and a pinch of salt and pepper.
- Pulse the mixture in the food processor until the ingredients are finely chopped but not completely puréed. You want a nice texture to your pesto.
- With the food processor running, slowly drizzle in 1/2 cup of olive oil until the mixture is well combined and reaches your desired consistency. You may need to stop and scrape down the sides of the bowl to ensure everything is blended evenly.
- Add 1/2 cup of grated Parmesan cheese to the mixture and pulse again until the cheese is incorporated. Taste the pesto and adjust the seasoning with additional salt and pepper as needed.
- Once the pesto is well blended and seasoned to your liking, transfer it to a serving bowl or an airtight container. If you're not using it immediately, store it in the refrigerator, where it can last for up to a week.
- Serve the carrot top pesto with pasta, as a spread on sandwiches, or as a dip for fresh vegetables. Enjoy your delicious and unique Chef Alfred Portale's Carrot Top Pesto!
Tips
- Freshness is Key: Make sure to use fresh carrot tops for the best flavor. Look for vibrant green leaves without any wilting or browning.
- Toast the Walnuts: Don’t skip the step of toasting the walnuts! This simple technique enhances their flavor and adds depth to your pesto.
- Adjust the Consistency: If you prefer a thinner pesto, feel free to add a little more olive oil while blending until you reach your desired consistency.
- Experiment with Cheese: While Parmesan is traditional, you can experiment with other hard cheeses like Pecorino Romano for a different flavor profile.
- Storage Tips: To keep your pesto fresh, drizzle a thin layer of olive oil on top before sealing it in an airtight container. This helps prevent oxidation.
- Versatile Uses: Don’t limit yourself to pasta! Use this pesto as a topping for grilled meats, a flavor booster in soups, or a zesty addition to roasted vegetables.Enjoy crafting this delicious carrot top pesto and impressing everyone with your culinary creativity!
Nutrition Facts
Calories: 130kcal
Carbohydrates: 2g
Protein: 3g
Fat: 13g
Saturated Fat: g
Cholesterol: 5mg
