Carrot Top Pesto & Spiraled Zucchini
Disclaimer: Hamilton Beach provided me with their 3-in-1 Spiralizer in order to conduct this review. All words, recipes and opinions are entirely my own.
Carrot tops don’t get nearly the attention they deserve. For years, I used to chop off the leafy greens that crowned the root and throw them away. That is, until I discovered you can actually make a rather wonderful pesto with them, and get more bang for your buck when you get those beautiful carrots at the market or from your farmer’s basket!
A traditional pesto is made with basil, pine nuts, garlic, Parmesan and olive oil. All these ingredients are wonderful together, but what I love about pesto is you can swap in a wide range of ingredients to come up with your own unique flavours! This was how the creation of carrot-top pesto came to be.
This carrot-top pesto is made with almonds, feta cheese, garlic and olive oil. Tossed with your favourite pasta, or spiralized zucchini (my new favourite!), and you’ve got a flavourful and delicious meal. Not only are you reducing food waste, you’re creating a fun sauce everyone will enjoy!
I loved to eat my carrot-top pesto with spiralized zucchini. I had never eaten spiralized zucchini before, which is raw zucchini cut into pasta-like strings, but it was so delicious! I used the Hamilton Beach 3-in-1 Spiralizer and it was really easy (see the bottom of the page for more information). The flavours are just delicious together, as raw zucchini has a mild flavour so it gives room for the carrot-top pesto to shine.
I’ve included here a short tutorial video I made to show you how to make the carrot top pesto entirely in your food processor.
Yields about 1 cup
- 1 garlic clove
- 1/4 cup raw almonds
- 1 cup carrot greens, rinsed
- 1/4 cup fresh leafy herb of your choice (basil and parsley both work well)- optional
- 1/4 cup feta cheese (or grated Parmesan if you want a more classic flavour)
- 1/4 cup good quality olive oil
- salt and pepper
- In a food process, mix together the garlic and almonds until it is finely chopped.
- Add the carrot greens and herbs, then the cheese and olive oil. Add salt and pepper and mix again. Taste and adjust seasoning if required.
- Store in a glass jar in the fridge. If you want to make a large patch and freeze some, that works well too.
Best enjoyed with raw spiralized zucchini! 🙂
A note on the Hamilton Beach 3-in-1 Spiralizer:
Hamilton Beach provided me with their Spiralizer to test out for them. I was so thrilled as I could finally try making zucchini noodles. Imagine, noodle-like strings made of zucchini! The Spiralizer is easy to use and comes with three different types of blades. And at $50, it is very affordable. It is very sleek in design and has two speed settings so you can control how fast a vegetable is spiralized. The only downside are the multiple pieces, so unless you’ve got a spot for it, you might find it tough storing it away.