Makes about 1 cup of pesto
The carrot family Umbelliferae consist of anise, caraway, celery, parsley, cilantro and coriander, cumin, dill, and fennel to name a few. If you think about it, these all go well together when prepared in a dish. Use “sister” herbs to add more depth to this pesto.
- 1 or 2 garlic cloves, peeled
- 2 cups carrot leaves, no stems
- 3 tablespoons pine nuts or almonds, lightly toasted
- 1/2 cup (packed) fresh “sister” herbs above such as cilantro, dill, or parsley or use basil
- 1/4 cup finely grated Parmesan
- 1/2 cup good quality olive oil
Blanch the garlic in boiling water for one minute. Drain. Pulse garlic and nuts in a food processor or blender until a coarse paste forms. Add the carrot tops, herbs, Parmesan and process into a coarse purée. Add olive oil in a steady stream while machine is running until combined; season with salt and pepper.
- Serve drizzled over roasted carrots
- Serve as a dip
- Drizzle over chevre and serve with baguette
- Freeze in small containers
- Toss with pasta
- Serve over grilled fish or chicken