Carrot Top and Kale Pesto

This Carrot Top and Kale Pesto is an original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Kerby Martin of Vibrant.

carrot top and kale pesto
Carrot Top and Kale Pesto
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From trash to treasure! This vibrant, waste-reducing Carrot Top and Kale Pesto transforms often-discarded carrot tops into a brilliant green sauce that'll make your pasta sing, your sandwiches pop, and your dinner guests wonder about your secret ingredient. Packed with nutrients and bursting with fresh flavor, this isn't just another pesto—it's a delicious revolution in your kitchen!
Servings Prep Time
12-16 1/4 cup per person 25-40 minutes
Cook Time
11-17 minutes
Servings Prep Time
12-16 1/4 cup per person 25-40 minutes
Cook Time
11-17 minutes
carrot top and kale pesto
Carrot Top and Kale Pesto
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From trash to treasure! This vibrant, waste-reducing Carrot Top and Kale Pesto transforms often-discarded carrot tops into a brilliant green sauce that'll make your pasta sing, your sandwiches pop, and your dinner guests wonder about your secret ingredient. Packed with nutrients and bursting with fresh flavor, this isn't just another pesto—it's a delicious revolution in your kitchen!
Servings Prep Time
12-16 1/4 cup per person 25-40 minutes
Cook Time
11-17 minutes
Servings Prep Time
12-16 1/4 cup per person 25-40 minutes
Cook Time
11-17 minutes
Ingredients
Servings: 1/4 cup per person
Units:
Instructions
  1. Prepare a large pot of water and bring to a simmer. Add enough salt to make it "salty like the sea."
  2. While water is heating, prepare an ice bath in a large bowl.
  3. Blanch all green vegetables (kale, carrot/radish tops, basil, and parsley) in the simmering water for approximately 45 seconds.
  4. Immediately transfer blanched greens to the ice bath to stop the cooking process.
  5. Remove greens from ice bath and squeeze out excess water thoroughly.
  6. Transfer squeezed greens to a high-powered blender or food processor.
  7. Begin blending the greens while slowly streaming in olive oil until you achieve a smooth consistency. Remember that the lemon juice will thin the mixture further.
  8. In a separate bowl, combine the filtered lemon juice, salt, and coriander.
  9. Add the blended pesto to the bowl with the lemon juice mixture.
  10. Mix thoroughly until well combined.
  11. Taste and adjust seasonings if necessary.
Recipe Notes

Carrot Top and Kale Pesto

Transform kitchen scraps into culinary gold with this vibrant Carrot Top + Kale Pesto. Nutrient-rich, zero-waste, and bursting with fresh flavor.

An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Kerby Martin of Vibrant.

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Carrot Top Pesto

Carrot Top Pesto
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Carrot Top Pesto
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Ingredients
Servings:
Units:
Instructions
  1. Combine carrot tops, basil leaves, arugula, garlic, lemon juice, and almonds in a food processor fitted with a steel blade. Pulse until finely chopped.
  2. Add red pepper flakes, season with kosher salt and black pepper. Pulse to incorporate.
  3. While food processor is running, slowly add olive oil in a streaky stream.
  4. Transfer to bowl and stir in parmesan and lemon zest.
Recipe Notes

Use pesto on pasta, sauteed vegetables, or in scrambled eggs!

Pesto can be stored in an air-tight container in the refrigerator for up to 1 week.

Try freezing pesto in ice cube trays for already portioned single servings to use all season. Frozen pesto will keep for up to 1 month.

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Easy Vegan Mayo with Aquafaba

Easy Vegan Mayo with Aquafaba
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Creamy, tangy vegan mayo made with aquafaba! 5 minutes, 6 ingredients, and 1 bowl required! A delicious and versatile plant-based spread perfect for sandwiches, sauces, dressings, and more! From The Minimalist Baker
Servings Prep Time
8 2-Tbsp servings 5
Cook Time
5
Servings Prep Time
8 2-Tbsp servings 5
Cook Time
5
Easy Vegan Mayo with Aquafaba
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Creamy, tangy vegan mayo made with aquafaba! 5 minutes, 6 ingredients, and 1 bowl required! A delicious and versatile plant-based spread perfect for sandwiches, sauces, dressings, and more! From The Minimalist Baker
Servings Prep Time
8 2-Tbsp servings 5
Cook Time
5
Servings Prep Time
8 2-Tbsp servings 5
Cook Time
5
Ingredients
Servings: 2-Tbsp servings
Units:
Instructions
  1. Add aquafaba to a tall glass jar (or, if using a Magic Bullet or something similar, add to a small blender jar) along with ground mustard, sea salt, apple cider vinegar, and brown rice syrup. Blend on high with an immersion blender (or mix on your blender base) for 30 seconds until frothy.
  2. Measure the oil in a liquid measuring cup. Then, with the immersion blender on its highest speed, slowly stream the oil in over the course of 1-2 minutes. Doing so supports the immersion process. (If using a Magic Bullet or something similar, add all the oil at once and blend on high until a thick, creamy sauce is achieved - up to 4-5 minutes, scraping down sides / shaking as needed.)
  3. Move the immersion blender up and down to incorporate a little air toward the end. If it's looking too thin, add more oil. The more oil you add, the creamier, thicker, and denser the texture will become. You shouldn't need more than the recommended amount.
  4. Taste and adjust flavor as needed, adding more sweetener of choice for sweetness (keeping in mind maple syrup will make it less thick + fluffy), vinegar for tanginess, salt for saltiness, or ground mustard for mustard flavor.
  5. Use immediately or transfer to a sealed container in the refrigerator until cold - about 4 hours. It will thicken even more in the fridge! Store leftovers in the refrigerator up to 2 weeks (sometimes longer). You'll know it's gone bad when mold has formed. Not freezer friendly. Perfect for sandwiches, dressings, sauces, and more!
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Hummus

Hummus
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Votes: 2
Rating: 4.5
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Servings Prep Time
2 1/2 cups 15 minutes
Cook Time
5 minutes
Servings Prep Time
2 1/2 cups 15 minutes
Cook Time
5 minutes
Hummus
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Rating: 4.5
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Servings Prep Time
2 1/2 cups 15 minutes
Cook Time
5 minutes
Servings Prep Time
2 1/2 cups 15 minutes
Cook Time
5 minutes
Ingredients
Servings: cups
Units:
Instructions
  1. Prepare your mise en place.
  2. Place chickpeas in food processor.
  3. Add lemon juice, garlic, and tahini into food processor.
  4. Blend until almost smooth. Scrape down sides of bowl.
  5. Season with salt and pepper to taste.
  6. If the hummus is too thick, add 1 tablespoon of olive oil.
  7. Sprinkle with paprika. Enjoy!
Recipe Notes

Try dipping carrots, grape tomatoes, bell peppers, or whole-grain crackers in hummus for a delicious treat!

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Pico De Gallo Salsa

Pico De Gallo Salsa
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Servings Prep Time
2-4 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2-4 servings 10 minutes
Cook Time
5 minutes
Pico De Gallo Salsa
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Servings Prep Time
2-4 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2-4 servings 10 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Place all the ingredients in a mixing bowl and thoroughly combine. Enjoy!
Recipe Notes

Keep pico de gallo salsa in an air-tight container, refrigerated for up to one week.

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