Carrot Top Salsa Verde Recipe
I had a really difficult time deciding whether to call this recipe Carrot Top Pesto, or Carrot Top Salsa Verde. As you can see, the salsa verde won, but it was a close tie. This is my fusion of pesto and salsa verde with carrots tops in center stage. Think of this sauce slathered on grilled meats, kebabs, or roasted vegetables….
Ingredients
¼ cup pumpkin seeds
¼ cup shredded Parmesan
2 cloves garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon salt
2 cups carrot tops
1 cup cilantro | leaves and tender stems
1 /2 cup mint
2 tablespoons fresh oregano
Zest of 1 lime
1 tablespoon lime juice
⅓ cup olive oil
Instructions
Step 1
Place your pumpkin seeds, parmesan, garlic cloves, cumin, coriander, and salt into your food processor. Pulse them a few times until they are broken down into small bits.
Step 2
Add the carrot tops, cilantro, mint, oregano, and lime zest to the food processor. Pulse a few times until the greens are well minced.
Step 3
Take the pesto mixture out of the food processor and put it in a bowl. Stir in the olive oil. Once combined, stir in your lime juice.
Step 4
Taste. If it is missing some pizzazz then add a quick splash of lime juice more, that tends to brighten it right up. Add any last salt and enjoy.