Original Birgerbird Recipe: Carrot Top Pesto

This is Nose-To-Tail Cooking at its best, veggie version of course.  When life gives you carrot tops, make Carrot Top Pesto!  You may have noticed I’ve got Carrot Top on the brain.  I got this idea from my favorite cafe and e-grocer, Red Bread.  They serve a carrot top pesto every once in a while with their savory squash pancakes.  It has a less floral and more earthy flavor than classic pesto made with basil, but the flavors pair well with a buttery fried egg, or toast and sweet jam.  I wouldn’t serve it alone with pasta because I think it benefits from either a sweet or savory element to off-set its muskyness.  That’s musky in a good way of course.

I often serve the pesto on toast as a spread for an open faced sandwich, or on top of a fried egg for a savory breakfast.  This morning I made a miso vegetable soup with fried eggs and the pesto:

IMG_0188-1

Here’s the Recipe:

2 cups chopped carrot tops

2/3 cup extra virgin olive oil

1/4 cup pine nuts (you can use other nuts in a pinch)

2 garlic cloves, smashed with the back of a knife and finely chopped

1/2 tsp salt

a few cranks of freshly ground black pepper

1/2 cup freshly grated pecorino romano cheese

Dash tabasco, siracha or lemon juice

Blend all ingredients leaving the cheese out and approximately 1/4 cup of the olive oil..  When you blend the ingredients, place all the dry ingredients into a blender or food processor (or, if you wish, use a mortar & pestle) and stream in the olive oil slowly.  Lastly, add the cheese to taste with a spoon and stir.  Pour in the last of the olive oil and stir well. Splash on a bit of hot sauce or lemon juice to brighten.  Enjoy!

Happy Customer

Happy Customer

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