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!
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!
Prepare a large pot of water and bring to a simmer. Add enough salt to make it "salty like the sea."
While water is heating, prepare an ice bath in a large bowl.
Blanch all green vegetables (kale, carrot/radish tops, basil, and parsley) in the simmering water for approximately 45 seconds.
Immediately transfer blanched greens to the ice bath to stop the cooking process.
Remove greens from ice bath and squeeze out excess water thoroughly.
Transfer squeezed greens to a high-powered blender or food processor.
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.
In a separate bowl, combine the filtered lemon juice, salt, and coriander.
Add the blended pesto to the bowl with the lemon juice mixture.
Mix thoroughly until well combined.
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.
When you've got some extra greens around, try this veggie packed pesto, which can be frozen for later and added to your favorite fall and winter dishes!!!
When you've got some extra greens around, try this veggie packed pesto, which can be frozen for later and added to your favorite fall and winter dishes!!!
On a foil lined sheet pan, place the squash cut side down. Roast for 30‐45 minutes. You will be able to poke the squash with a fork with out any resistance when it is done.
Remove the squash from the oven and set aside to cool for 20 minutes.
Meanwhile, in a small mixing bowl, whisk together ginger, garlic, soy sauce and lime juice. Set aside.
Once the squash is cool enough to handle, flip over the squash, cut side up, and drag the fork against the squash’s flesh. It will resemble spaghetti.
Continue scraping the flesh, until only the skin remains, which you can compost.
Place the spaghetti squash in a large mixing bowl. Dress with ginger mixture and gently toss until the squash is evenly coated.
Divide squash among plates. Garnish with cilantro, mint, basil and peanuts. Enjoy!
