Description
At Farm Fresh Cooking to Prevent Food Waste, a live event at the Berkeley Farmers’ Markets presented in partnership with StopWaste, Chef Helga Alessio demonstrates how those carrot tops you might otherwise throw away can become a delicious pesto to serve with pasta.
Inspired by Food Shift’s Chef Jen, this recipe helps you make the most of pantry items and greens that might otherwise go to waste. Feel free to make it with radish tops, swap out herbs, or use other nuts or seeds. If you use sunflower seeds, note that they require less water than walnuts or almonds.
Ingredients
- 2 loose cups carrot fronds, rinsed, drained, and dried
- 1 cup parsley (leaves and stems)
- 1/2 cup toasted pumpkin or sunflower seeds
- 1 medium clove garlic, smashed
- 1/2 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- Pinch black pepper
- 1/4 teaspoon cumin seeds (optional)
- 1/4 –1/3 cup extra virgin olive oil
Instructions
Add carrot fronds, parsley, seeds, garlic, lemon zest, lemon juice, salt, pepper, and (optional) cumin to a food processor and pulse until combined. Leave the processor running as you drizzle in ¼ cup of olive oil. Add a little more oil if necessary and continue processing until the pesto has a smooth consistency. Season to taste.
- Category: Condiment
