We cannot tell a lie. We stole the recipe of the week from Amy Reiley’s blog.
Easy Vegan Carrot Top Pesto
I never know what to do with the tops of my carrots. I hate to waste them but I don’t really love their taste on its own. So I tried making a carrot top pesto, which is totally vegan, easy and surprisingly good!
1/4 c unsalted walnuts
1 tbsp + 1/4 c olive oil
1 tbsp sweet onion, roughly chopped
1 clove garlic, roughly chopped
1 bunch carrot tops, thoroughly washed and roughly chopped
smoked salt
Toast walnuts in pan or oven until golden. Set aside.
heat 1 tbsp olive oil over medium heat. Add onion and saute until soft. Add garlic and saute an additional minute before adding in carrot tops and a pinch of smoked salt. Cook until carrot tops wilt, about 1 minute.
Transfer to blender, adding toasted walnuts and 1 tbsp water. Blend, adding olive oil in a slow stream until mixture becomes a coarse paste (the texture of pesto!) You may not need all the olive oil or you may need additional.
Season with additional smoked salt to taste.
Serve as a dip, salad dressing or over pasta.
