Sysco Kitchen’s Upcycled Carrot Top Pesto
Usually when you prepare fresh carrots, the leafy green tops go straight into the garbage, right? Sysco’s Global Executive Chef Neil Doherty has devised a clever way to put these scraps to good use in a bright and herbaceous pesto that’s perfect for pasta, roasted meats, and these grilled carrots from the New York Times!
- ⅔ cup washed carrot top greens
- 1 bunch fresh basil (about 2 cups)
- ½ cup spinach
- 3 to 5 garlic cloves
- 3 Tablespoons grated Parmesan cheese
- 2 Tablespoons fresh lemon juice pasteurized
- ⅓ cup canola oil plus more as needed
- 2 Tablespoons extra-virgin olive oil plus more as needed
- Kosher salt and pepper
- Prepare an ice bath. In a small saucepan of salted boiling water, blanch the carrot tops for 30 to 45 seconds. Drain well, then transfer to the ice bath to preserve the green color. Shock for 5 minutes, then drain well and pat dry with a clean kitchen towel.
- In a food processor or blender, combine the carrot tops with all of the ingredients except for the oil. We like to use all of the basil, including the stems. Puree until smooth. With the motor running, slowly stream in the oils until the pesto is thick and emulsified. If needed, add more oil. Season generously with salt and pepper.
- Store in the refrigerator or serve right away with your favorite pasta, smeared on sandwiches, or as a sauce for grilled meat.
Recipe courtesy of Sysco. Photo credit: Andrew Scrivani for the New York Times.
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