My husband absolutely LOVES all things basil. I think in our future home we will have to grow basil because it adds up quickly on the grocery bill! I wanted to make this carrot top pesto versatile and spreadable and utilizing the whole dang carrot so that is what I did. Real food is so beautiful and I love all the colors of the rainbow that we can eat. There is just something that makes me feel good about utilizing the whole food whether it be carrots, animals, etc. It makes me feel better about not wasting anything and gives me a thankful heart for the food that I get to eat.
So what do you need to make this lovely and simple side dish?
2 bunches of carrots with beautiful green tops intact
avocado oil for drizzling
2 cups loosely packed basil—about 1 oz
2 cups packed chopped carrot tops—about 1 oz
3/4 cup-1 cup coconut flakes
3/4 cup quality olive oil, divided
1/4 cup water
4 cloves garlic, minced
1 T lemon juice
pinch sea salt
1) Preheat oven to 400 degrees
2)Wash carrots and take tops off reserving them for the pesto
3) Drizzle avocado oil over carrots and roast in preheated oven for 25-30 minutes
4) Meanwhile prepare the pesto: combine basil, carrot tops, coconut flakes*, half the olive oil, water, garlic, lemon juice, and sea salt in a food processor and mix scraping down the sides as necessary. Slowly add the other half of the olive oil and mix until smooth and creamy, adding more olive oil if necessary for desired consistency.
5) Top carrots with pesto and enjoy!! Insiders tip: the pesto is FAB on many other things as well. We’ve had it on fish, radishes, burgers, etc. The possibilities are endless!
*Start with 3/4 cup coconut flakes and add more if want a thicker pesto.