All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted.
When summer starts kicking in, I get the most excited about my husband's pesto. I especially love his pesto made using carrot tops as the green part of the carrots have a subtle sweet and clean flavor that the carrot itself has. Plus it's such a great way to use up your ingredients and reduce food waste. The nutty yet minty and grassy flavor of the infrared roasted perilla oil is perfect for the green pesto - we did this version 50/50 with olive oil but it's also great with just perilla oil.
TIME 15 minutes
SERVES You will end up with about 2-3 cups of pesto
- 2 bunches carrot top, discard stems and tough/brown leaves
- 1 bunch basil
- 1/2 bunch parsley
- 1 jalapeno pepper, deseeded and chopped
- 3-5 garlics, chopped
- 3/4 cup pine nuts
- 1/2 cup parmesan, grated or roughly chopped
- 1/4 cup infrared roasted perilla oil*
- 1/4 cup olive oil
- Rinse all of the greens thoroughly and rid of excess water. Roughly chop the carrot tops and place all of the greens in a mesh strainer. Set aside.
- Add garlic, parmesan, pepper and pine nuts into a blender. Pulse until you get a coarse puree.
- Add the greens, little by little, and blend. Add the salt and drizzle oil as you blend. If blender gets full, take out about 1/2 of the blended pesto into a bowl and add more greens. Once done, mix everything together and drizzle in more perilla oil and salt as needed.
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