Waste-Less Carrot Pesto
Yields: 4-6 servings
Cook Time: 60 minutes
This recipe was submitted by Co-op Team Member, Ammy Ontiveros!
Ingredients
Main:
1 bunch of carrots (with the stems)
1 artichoke
Herbs of your choosing
Carrot Pesto:
Carrot tops (greens from 1 bunch of carrots)
3 garlic cloves
¼ cup nuts (e.g., cashews, pistachios, or sunflower seeds)
½ cup olive oil (plus more as needed)
Juice of ½ lemon
Salt and pepper, to taste
Base:
Yogurt, hummus, tahini, or seasonal greens
Tips & Notes
You can use your artichoke leaves to dip in the pesto!
Directions
1. Prepare Carrots
- Preheat oven to 375 F
- Wash the carrots
- Cut carrots to your liking and coat with olive oil and salt
- Place carrots on a baking sheet in the oven for 30-minutes
2. Prepare the Artichoke
- Wash the artichoke
- Place in a steamer basket over boiling water, cover, and steam for 30–40 minutes until the leaves pull off easily
3. Make The Carrot Pesto
- Wash the carrot greens thoroughly
- In a food processor, combine carrot greens, garlic, nuts, lemon juice, desired herbs, olive oil, salt, and pepper.
- Blend. Adjust seasoning to taste.
4. Serve
- On a clean plate, use a creamy base to top your veggies. We’re using yogurt here. Feel free to use hummus or vegan alternatives.
- Plate carrots, steamed artichokes and drizzle your pesto on top.
- Garnish with extra lemon or chives if desired.
