This time, I used dry jack cheese, and pistachios. This may be my best pesto, ever. The dry jack adds a lot of umami and a real depth of flavor. The pistachios add just enough sweetness to balance out the mild bitterness of the carrot greens.
I tossed the pesto with some whole grain angel hair pasta, and a little olive oil. To accompany the pasta, I sautéed some onion, garlic, cherry tomatoes, and broccoli. I flavored the vegetables with a little dried thyme and basil.
Carrot Green, Dry Jack, and Pistachio Pesto3 cups rough chopped carrot greens
3/4 cup shelled pistachios
1/3 cup grated dry jack cheese
1 Tbsp. minced garlic
1/2 tsp. kosher salt
1/3 cup olive oil (approximately)
In the bowl of a food processor, combine greens, nuts, cheese, and garlic. While processor is running, drizzle in olive oil, until pesto is smooth. Add salt to taste, process a few more pulses.