40% of food in the US is wasted. 40%! While half of the world starves, the US throws out half of their food. I really don’t like kitchen waste and do my best to minimize it in my home. Plus, that means most American families spend around $1500 a year on food that they throw away. (stats from savethefood.com in case you like a more reputable source than my personal blog..)
So I will now step off of my soap box, but that is what inspired me to use every bit of what I buy. I bought a bundle of carrots for my Roasted Carrot Polenta, but then I had these gorgeous greens sitting there and I simply couldn’t throw them out. What to do with extra greens? Pesto! I use the term pesto loosely, as a green, herby sauce. I had some extra herbs left over from Christmas, and keep pine nuts in the freezer, but no basil. So maybe chimichurri would be a more appropriate title?
Carrot Top Pesto
GF, DF, Vegan
Tops from 1 bunch carrots
Handful of parsley
2 springs of mint
2 T Silician Lemon Basalmic Vinegar (This was a Christmas gift from a specialty store, if not on hand, sub 1T lemon juice to taste)
1 T white wine, optional (the Lemon Basalmic was rather sweet, this can be omitted if using lemon juice)
1-2 cloves of garlic
1/4 c pine nuts
1/2 c Olive Oil
1/2 t Salt
Add all ingredients to the food processor and combine until it reaches desired consistency, add olive oil if thinner pesto is desired.
I served this on top of roasted yukon potatoes with garlic chicken breast.