This recipe comes from our amazing Americorps Intern, Mary Ann Maestas, as part of our Market Fresh Cooking program at the Market!
Market Fresh Cooking: Sautéed Carrots with Carrot Top Pesto
Serves 4-5 sides
Ingredients:
2 bunches of carrots (keep the carrot tops)
2 tbsp extra virgin olive oil
2 cups rinsed carrot tops (remove the longer tough stems)
1⁄2 cup fresh basil
1/3 cup walnuts or pine nuts or pecans
1 clove garlic
3⁄4 cup extra virgin olive oil
1⁄2 tsp salt
1⁄4 tsp black pepper
Preparation:
- Heat the olive oil in a skillet over medium heat. Add the carrots. Sauté until carrots soften and start to carmelize.
- In a food processor, pulse nuts and garlic. Add carrot tops, basil, parmesan, salt and pepper. Slowly drizzle in olive oil as processor is running until pesto is smooth and consistent, scraping down the sides as necessary. Process until combined.
- Top the carrots with a drizzle of the carrot top pesto and voile you used the entire carrot in this tasty side dish! You can also chop the carrots after cooking to make it easier and reduce prep time.
Adapted from recipes by La Familia and http://dontwastethecrumbs.com/