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Filed Under: Appetizers, Quick Dinner, Recipes, Savory, Spice Blends & Condiments, Spring, Vegetarian, Wine and Cheese

Carrot Top Pesto Flatbread

carrot top pesto in a white bowl held in hands

Sometimes rabbit food can be a good thing. When the weather turns Springy just like a scene from Bambi all we want to do is go frolicking with our furry forest friends without a gluttonous meal weighing us down.

This carrot top pesto flatbread solves that problem — and is the perfect excuse to buy the prettiest carrot bunches that you see at farm-stands but then worry that you’ll end up wasting the lovely little tops. FRET NO LONGER, PESTO SAVES ALL.

carrot top pesto flatbread on baking sheet

bunch of carrots with leafy tops

This comes together ever so quickly, a blitz around the food processor and you’re nearly there. The pesto has a delightful toasty nuttiness from the pumpkin seeds which are my go-to for pestos because they are 1) so dang cheap and 2) so dang delicious. The carrot tops add a friendly herbaceousness that goes along like an over-eager pup that wants to lick everyone’s face. So throw it on everything!

bowl of pumpkin seeds

carrot top pesto flatbread ingredients flatlay

Print

Carrot Top Pesto Flatbread

Total Time 40 minutes
Servings 4 People

Ingredients

For the Carrot Top Pesto:

  • 1 bunch leafy carrot tops rinsed well
  • 1 shallot chopped
  • 5 garlic cloves chopped
  • 1/2 cup pumpkin seeds
  • 1/2 cup olive oil
  • 1/4 cup parmesan
  • 1 tsp fresh oregano may sub thyme or other woody herb
  • 1/2 lemon zested and squeezed

For the Carrot Top Flatbread

  • 1 LB pizza dough
  • 3-4 carrots peeled
  • extra pumpkin seeds, parmesan, flaky salt for topping

Instructions

  1. PREHEAT oven to 420*.

    Saute the garlic and shallot in a little bit of oil to gently color. Just a few minutes.

  2. Place pumpkin seeds, carrot tops, and garlic/shallot mix into food processor. 

    Blitz to fine grainy bits. With the motor running add the olive oil in a steady stream, scraping down as needed. 

  3. Generously salt -- add parmesan, lemon, herbs -- and process once more. Taste and season. 

  4. Stretch the dough out thinly on a pizza stone or sturdy baking sheet. Spoon and spread the pesto on top -- you won't use it all -- and bake 15-20 minutes until golden and crisp. 

  5. While the flatbread is a-bakin', use a mandoline to ribbon the carrots. (If you don't have a mandoline, a vegetable peeler will work, it'll just take a little longer.)

  6. Finish the dish: Place the carrot slivers on top of the flatbread, top with crushed pumpkin seeds, flaky salt, a shower of parmesan and a swish of olive oil.

    Slice and serve immediately. 

Recipe Notes

  • Munchy appetizer for four or meal for two. 
  • Makes 1 1/2 cups pesto. Refrigerate leftovers and toss with pasta or dollop on scrambled eggies and whatever else strikes your fancy.  
  • Carrot top pesto can be made a day or two ahead. Place plastic wrap directly on surface to prevent oxidization. It keeps color pretty well. 
  • If you want the garlic flavor to be much more punchy, skip the sauteing step and just chuck the alliums in raw. 

 

carrot top pesto flatbread on baking sheet

Stay Curious.

 

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