carrot top pesto salad

We love pesto. It’s a staple in our kitchens—the perfect dip for some veggies or topper for a piece of fish. Here we wanted to make a colorful side salad that would utilize the “double agent” carrot—a vegetable with a tasty top as well as a yummy bottom. This delicious, vividly hued salad is just one way to experiment with different types of herbs or greens and nuts or seeds for pesto.

Yield 4 servings
Prep Time 15 minutes, plus 4-hour soak
Cook Time None
CLEANSE

1 bunch organic carrots with green tops, roughly chopped (reserve the green tops for pesto)

2 beets, peeled

Juice of 1 lemon

For the pesto

Greens from 1 bunch organic carrots, thoroughly washed (see note)

1 clove garlic, peeled

¼ cup raw almonds or sunflower seeds, soaked for 4 hours, drained and rinsed

⅓ cup olive oil

¼ tsp Himalayan pink salt

Freshly ground black pepper, to taste

1   In a food processor fitted with a shredding blade, shred the carrots and beets. (A box grater works, too.) Transfer the shredded beets and carrots to a medium bowl, and toss with lemon juice. Set aside.

2   To make the pesto, fit the food processor with the chopping blade, and add the carrot greens, garlic, and almonds or sunflower seeds. Pulse a few times to break up the ingredients. With the food processor running, slowly drizzle in the oil until the mixture is emulsified but still has some texture. Add salt and pepper, and pulse once more.

3   Add ¾ of the pesto mixture to the shredded carrot and beet mixture. Toss to coat. Serve salad with remaining pesto on the side.

note

This recipe is best with vibrant carrot greens fresh from the farmers market.

carrot top pesto salad