Carrot Top Pistou

Name: Carrot Top Pistou
Yield: Makes 1 cup [200 g]
Cuisine: American
Ingredients: Zest of 1 lemon, plus juice of ½ lemon; Zest of 1 lemon, plus juice of ½ lemon; ½ shallot, minced; Zest of 1 orange; ½ cup [20 g] young carrot tops; ½ cup [15 g] fresh flat-leaf parsley leaves; 2 Tbsp pepitas (raw hulled pumpkin seeds); ¼ tsp coriander seeds; 1 Tbsp balsamic vinegar; Kosher salt; 2 Tbsp freshly grated Pecorino Romano cheese; 2 garlic cloves; 1 cup [240 ml] extra-virgin olive oil; 2 Tbsp pepitas (raw hulled pumpkin seeds)

Preparation info

Makes
1 cup

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

I’m not sure what qualifies this as a pistou, other than that we fancy the name, which is French for “pesto.” This pistou is a logical and delicious accent for roasted carrots and lends a lively note to other root vegetables, too. I enjoy using the carrot tops when the greens are young and vibrant.

Ingredients

2 Tbsp pepitas (raw hulled pumpkin seeds)
¼ tsp coriander seeds
½

Americas
Europe
Italy
France
United States
Sauce
Vegetarian
Gluten-free
Venice
California
Mediterranean

Method

In a small, dry frying pan over medium heat, toast the pepitas just until fragrant and beginning to brown, 3 to 5 minutes. Remove from the pan and set aside.

In the same pan, toast the coriander seeds over medium heat just until fragrant and beginning to brown, 3 to 5 minutes. Remove from the heat and let cool before grinding to a fine powder in a spice grinder or with a mortar and pest