Fermented Carrot Top Pesto
If you're looking to add a unique twist to your traditional pesto recipe, then this Fermented Carrot Top Pesto is just the thing for you! Instead of tossing those carrot tops, why not turn them into a flavorful and tangy pesto? Packed with nutrients and a burst of fresh flavors, this recipe is perfect for brightening up your dishes. Let's dive into how to create this vibrant Fermented Carrot Top Pesto.
Ingredients
Instructions
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Start by washing the carrot tops thoroughly and chopping them into smaller pieces. Remove any tough stems.
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In a dry skillet over medium heat, toast the almonds until fragrant and slightly golden brown.
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In a food processor, combine the chopped carrot tops, minced garlic, toasted almonds, grated Parmesan cheese, and lemon juice. Pulse until finely chopped.
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While the food processor is running, slowly drizzle in the extra virgin olive oil until the mixture forms a smooth paste.
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Taste the pesto and season with salt and pepper according to your preference.
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Transfer the pesto into a clean glass jar and press down to remove air bubbles. Cover loosely with a lid or clean cloth.
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Let the pesto ferment at room temperature for 2-3 days, stirring once a day to ensure even fermentation.
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After fermentation, taste the pesto. If tangy and slightly sour, it is ready. Store in the refrigerator for up to one week.
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Use the fermented carrot top pesto as a spread on toast, topping for pasta, or dressing for salads.
Nutrition Facts
Serving size: 2 tablespoons- Calories
- 180 kcal
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Cholesterol
- 7 mg
- Sodium
- 200 mg
- Total Carbohydrate
- 5 g
- Dietary Fiber
- 2 g
- Sugars
- 1 g
- Protein
- 5 g
By turning often discarded carrot tops into a delicious and nutritious pesto, you not only reduce food waste but also elevate your culinary creations with a burst of fresh flavors. Give this Fermented Carrot Top Pesto recipe a try and add a touch of creativity to your cooking endeavors.