Presto pesto

Carrot Pesto 1

With more food in the crisper this week than we could possibly eat, including lots of fresh carrots, I began looking for ways to put some away for the winter. Basil pesto is a staple around here, and leftover sauce goes in ice cube trays for later use. Carrot greens make delicious pesto too, and I wondered if a batch of the stuff would freeze just as well.

So into the food processor went:

  • carrot greens (discard hard stems)
  • olive oil
  • garlic cloves
  • salt
  • nuts (traditionally pine nuts, but I used pecans)

Be sure to add oil a little at a time, then pulse the mixer and check consistency. It should be smooth but not runny. There’s no rule on the seasoning — add as much or as little as you like. I probably used one teaspoon of salt, six garlic cloves, and 1/4 cup of nuts to flavor two big bunches of carrot greens.

Spoon into an ice tray, freeze for 24 hours, then pop the suckers out with a butter knife. Cubes will store in a freezer-safe bag for two years.

Frozen pesto is a lifesaver whenever you need a quick meal. Just boil pasta, drain, and add one or two cubes, depending on how saucy you like it.

We’ll give this variation a test run soon and report back. Hopefully it won’t suck because there’s a raised bed full of carrots in the front yard, and I’ve got my eye on those greens.

Written By
More from Jenn

Cake Is the Only Thing That Matters

The only irreconcilable difference between me and hubby is the amount of...
Read More

3 Comments

Leave a Reply