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Sun-Dried Carrot Top Pesto

Sun-Dried Carrot Top Pesto
Transform humble carrot greens into a vibrant, nutty pesto with roasted cashews, Parmesan, garlic, and lemon. The carrot tops are gently dried in the oven to concentrate their flavor, then blended into a rich, herbaceous spread. Ideal tossed with warm pasta, smeared on toast, or swirled into grain bowls. Simple, bold, and made from often-discarded scraps—this recipe delivers big flavor with zero waste.
Ingredients
  • 280 g (2 cups) raw cashews
  • 100 g (1 cup) carrot tops, chopped
  • 100 g (1 cup) grated Parmesan cheese
  • 2 cloves garlic, minced
  • 30 ml (2 tablespoons) lemon juice
  • 250 ml (1 cup) rapeseed oil or extra virgin olive oil
  • Salt, to taste
  • Black pepper, to taste
Instructions

1. Preheat oven to 350°F (175°C)

2. Spread the chopped carrot tops in a single layer on a baking sheet

3. Roast for 20 to 25 minutes, until dry and crisp

4. Let cool completely

5. In a food processor, combine the roasted carrot tops, cashews, Parmean cheese, garlic, lemon juice, salt, and pepper

6. Pulse until coarsely ground

7. With the machine running, slowly drizzle in the oil until the pesto becomes smooth and emulsified

8. Scrape down the sides and blend again if needed

9. Taste and season with additional salt or pepper as desired

10. Transfer to an airtight container and store in the refrigerator for up to 1 week or freeze for longer storage

Tools
  • Blender
  • food processor
  • baking sheet
  • oven
  • airtight container

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