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
  • 1
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Votes: 0
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You:
Rate this recipe!
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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Sautéed Okra with Spinach

Adapted from Shubhra Ramineni’s recipe for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools

Sautéed Okra with Spinach
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Servings
4-6
Servings
4-6
Sautéed Okra with Spinach
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Servings
4-6
Servings
4-6
Ingredients
Servings:
Units:
Instructions
  1. Pour oil into a large nonstick skillet and place over medium-high heat
  2. Once the oil is heated, add the okra and lime juice. Sauté for 5 minutes, stirring frequently
  3. Reduce heat to medium-low. Add the onion, garlic, spinach, cayenne, salt, and black pepper.
  4. Sauté until onions become translucent and the Malabar spinach is a vibrant, deep green color, about 15 minutes.
  5. Serve over rice, quinoa, or the grain of your choice and enjoy!
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