With so many people in the world going hungry, and demand for food set to soar, it’s time to take a closer look at the amount of food we throw away.
By planning our meals and saving our leftovers, we can reduce waste and conserve resources so that everyone has enough to eat today and tomorrow.
This recipe, contributed by chef Mo L’Esperance of Tiburon Tavern, will turn the leafy green carrot tops you might normally throw away into a delicious pesto.
Carrot top pesto
Chef Mo L’Esperance of Tiburon Tavern
- 2 packed cups of clean, green, leafy carrot tops
- ¼ cup packed basil
- 2 sprigs tarragon (about a tablespoon)
- 3 minced garlic cloves
- 1/3 cup pine nuts
- ½ cup good-quality Reggiano cheese, grated
- ¾ cup extra virgin olive oil
- Salt and pepper to taste
Place all ingredients except the olive oil in your food processor and pulse together. When combined, stream in the olive oil. Then add salt and pepper to taste. Use right away or store in an air-tight container with a small amount of olive oil on top of the pesto. This recipe is great hot or cold, on a pasta salad, with sustainably caught fish, or just as a dip for a raw vegetable platter. The pine nuts can be changed out for pistachios or almonds, and to make this recipe vegan, just replace the cheese with raw cashews!
Yield: 4–6 servings