Carrot Top Pesto & Furikake
One of our favorite things to do at markets (along with making sales, obviously!) is to see and learn what vegetables are in season right now. We love shopping from our fellow vendors because we get what we don’t always get at grocery stores - greens (tops) of vegetables!
Here is one way to enjoy fresh and massive green leaves from farm stands! Whether you intend to preserve it for later use or eat it right way, the best is to process it as soon as possible to maintain the freshness!
What’s your favorite way to eat those green tops?
|Serving: 4||Prep time: 20 minutes|
2 cups Carrot tops
1/3 cup Pine nuts (or walnuts)
2 Garlic cloves
1/3 cup Extra virgin olive oil
1/2 cup Nutritional yeast
1/2 tsp Shio Koji (or 1/4 tsp Salt)
Carrot stems (from 1 bunch of carrots)
Sesame seeds, salt, fish flakes, etc.
- Remove the stems and wash the leaves very well. (Keep the stems for Furikake!)
- In a food processor, toss the leaves, pine nuts, and garlic cloves and pulse until finely chopped.
- Drizzle olive oil little by little and blend until well incorporated.
- Add nutritional yeast, Shio Koji (or salt), and black pepper and blend them again. Taste and adjust seasonings.
- Chop the stems thinly.
- Sauce the stems with a little bit of oil.
- Add your choice of seasoning (sesame seeds, salt, fish flakes, etc.).
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