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.

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