Basil Pesto with Carrot Tops

Happy Earth Day! Do your part! Buy locally, eat seasonally, produce less waste and you will make a lasting impact on your community.

Next time you are headed to the barn stop by and pick up fresh carrots WITH the carrot tops. Think of carrot tops as a herb, they are extremely fragrant and can be used in many different ways.

For example, in this Basil Pesto Recipe. In a pesto, the carrot tops add an earthy flavor that’s unique and delicious. By using the whole carrot, you’re producing far less waste and treating your pony with the most nutrient-packed carrot available. When foods are stored for long periods of time, their nutrients start to diminish and the flavor isn’t as potent as it would be in season.

Your pony will LOVE this extra special treat and you will LOVE a quick, easy and delicious dinner after your amazing day of riding. You can make ahead and store in a covered container for up to 1 week. Spoon a little on top of pasta or a chicken breast and you are set!

Love this look on our Pony Girl? Shop our Gingham Button Down here. It looks great in the ring, on the ranch and every where your day takes you. See it styled on our Horsey Couture Pinterest Board and our Horsey Couture Instagram.

Enjoy! ~xoxo

Basil Pesto with Carrot Tops

Makes 1 cup

1/3 cup pumpkin seeds
2 cloves garlic, crushed
1 cup (tightly packed) basil
1 cup (tightly packed) carrot tops
1 tsp. lemon zest
2 tsp. lemon juice
½ cup olive oil
Pinch of salt and pepper (~1/4 tsp)
1/8 tsp. of aleppo pepper (optional)

1. Place seeds and garlic in a food processor and pulse until minced roughly.
2. Add in the basil, carrot tops and lemon. Pulse until broken down slightly.
3. With food processor on, slowly add in olive oil until fully combined. The pesto should still have some texture. Taste and season.
4. Store in a covered container for up to 1 week.


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