The following recipe for Carrot Top Pesto is from SurvivalBlog reader S.N.. She writes:
“I had a wonderful carrot harvest this year. I freeze dried half of the green tops and use them like you would parsley. I also grind the dried tops into a powder and add it to my green drinks.
My favorite is carrot top pesto. The best part of this recipe is that its measurements are all to your liking. Absolutely delicious!”
Ingredients
- Carrot top greens. (Leaves and stems, or take the time to de-stem. Nah.)
- Olive oil
- Pecans (or most any other nuts will work)
- Garlic (to taste)
- Onion
- Lemon juice
- Salt (to taste)
- Pepper (to taste)
Directions
- Combine the above-listed ingredients in your food processor.
- Blend to the consistency of your liking.
SERVING
“Wonderful on crackers. Energy-packed, and nutrient-dense. This provides terrific energy to fuel the day when eating for breakfast.
My other favorite is spreading it on Nan bread with fresh-grated Parmesan cheese.
This can be used like any other pesto.”
STORAGE
You can freeze this pesto, to save it for use in winter.
Notes
“This is also using food as medicine. Its nutrient-dense ingredients boost your immune system right before cold and flu season.
The additional ingredients are endless.\
If you weren’t able to use all the carrot tops then add them to your watering can and let them macerate for a few days. The stinkier the better. Your plants will thank you for the nutrients by giving you some brighter greens right before the winter sets in.”
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Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!