Carrot-top Pesto with Dill & Pecan

Pesto is my go-to solution for greens that won’t go straight into a salad, so carrot-tops fit the bill here just right. Our CSA box from Johnson’s Backyard Farm had a big handful of dill last week, so I threw some in last minute and learned about what happens when dill, carrot-tops and pecans come together: sweet, sharp and earthy, with a tang from the dill that reminds me of warmer weather. 

Swap out parsley for anything else you might have on hand here– I imagine mint and cilantro would take this paste to a whole new place. If you don’t have a food processor, chopping everything by hand works just fine.

• 2 cups carrot-tops, washed, dried and roughly chopped
  
• ½ cup parsley
  
• ⅓ cup dill, roughly chopped
  
• ½ cup pecans, roughly chopped
  
• 1 clove garlic
  
• 3/4 cup extra virgin olive oil
  
• A squeeze or two of lemon juice
  
• Salt and pepper to taste
  

Pulse everything but the salt, pepper and lemon juice in a food processor, adding more olive oil as you need to. Season with salt, pepper and lemon juice to taste.

Traditional pesto calls for Parmesan, but I never seem to have the right amount when I set out to make pesto. Nuts, herbs, garlic and olive oil and salt are ever-present in my kitchen and I have found that is really all you need to make a flavorful green paste to spread on sandwiches or quesadillas, toss with pasta, roasted vegetables, dip raw veggies, etc.

Ideas for Carrot Top Pesto:

• Sourdough sandwiches with roasted carrots, spinach, sharp cheddar and pesto
• Brown rice with carrot-top pesto, wilted spinach & poached egg
• Grilled cheese with havarti & pesto
• Fried eggs with pesto toast
• Roasted Sweet Potatoes with carrot top pesto, greek yogurt, pepitas & sriracha

Written for Johnson’s Backyard Farm in January 2017.