Carrot Top Pesto - Cooking with SimuLinen

One of our family’s favorite things we’ve done the past few months is get our produce from a local farm. When I tell you it’s fresh, I mean it is picked just hours before it ends up in my kitchen. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

The colors are deeper and the flavors richer than any vegetables I’ve ever eaten. Many times there are some roots still attached. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Let It Grow Farm is our local farm we support and when we get our carrots, they always have their leaves still attached, since the whole carrot is edible I decided to try making a carrot top pesto with The Endless Meal‘s amazing recipe. You should check her out, you will immediately develop an appetite, her food looks amazing! ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Here’s her recipe: ⠀⠀⠀⠀⠀⠀⠀⠀⠀

– 2 cups carrot top leaves⠀⠀⠀⠀⠀⠀⠀⠀⠀

– 1/3 cup salted, toasted cashews⠀⠀⠀⠀⠀⠀⠀⠀⠀

– 1/3 cup mild flavored olive oil (I used avocado oil)⠀⠀⠀⠀⠀⠀⠀⠀⠀

– 2 TBS freshly squeezed lemon juice⠀⠀⠀⠀⠀⠀⠀⠀⠀

– 1 clove garlic⠀⠀⠀⠀⠀⠀⠀⠀⠀

– 1/4 tsp each salt and pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀

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Blend in food processor or blender until smooth and toss some roasted carrots in! ⠀⠀⠀⠀⠀⠀⠀⠀⠀

I had some pesto left over from last night so for lunch I added it to some veggies and feta over some pasta. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Try it once and you’ll never buy topless carrots again!