How to Keep Pesto Bright Green | The Recipe ReDux
The secret ingredient that will keep your pesto a brilliant bright green every time.
{Disclosure: As co-owners of The Recipe ReDux, we were compensated to manage this National Pasta Association contest. We are not eligible to win prizes associated with the contest. Thoughts and opinions are my own.}
These’s a secret ingredient that’s in season right now that will keep the pesto for your pasta from turning brownish-green.
Carrot tops.
What? You you didn't know carrot tops were edible? And if you thought carrots were a spring veggie, instead of fall/winter veggies, you're not alone.
But according to my father – a farmer – carrots should never be harvested before the first frost; the cold snap concentrates the sugars into the root as the plant prepares to hold out for the winter.
So we decided to test out Dad’s wisdom by planting a few carrots over summer and here’s what happened:
- Test #1: My 4 year old son came running into the kitchen one day dragging a bunch of dirty roots and bright green stems. “Mommy, look at the carrots I picked!” He was so proud. (: But when we washed and tasted the carrots, “They taste like dirt.” “I like the carrots from the store better.”
- Test #2: Last week it got down to 39°; not quite a 32° frost. But we decided to do an unofficial ‘carrot tasting’ again. The results: “Mom, these carrots still taste a little bit like dirt, but mostly they are better than those first ones we picked.” OK, not a ringing endorsement. But they were right; the carrots did taste sweeter after the cold snap.
Now, what to do with those big beautiful carrot tops...
We made pesto. And discovered, surprise: Carrot tops in pesto magically keep it brilliant bright green – instead of turning a dull canned pea color.
This is my best dietitian guess for why: Carrots are high in two powerful antioxidants vitamin A and vitamin C; so carrot tops probably have these antioxidants too which prevent the basil from oxidizing and turning brown.
Upon a bit more research, I discovered in this Cooking Light article, I had also probably been whizzing my pasta to death: Pulse - do not blend, and pulse only about 2-3 times. You could use parsley or spinach to preserve the green color; like I use carrot tops here.
Of course, there is no more delicious way to use pesto than on a simple bowl of pasta. October happens to be National Pasta Month - so The Recipe ReDux is partnering with the National Pasta Association to explore all the ways #pastafits. But in my house, pasta is:
- Always in my pantry
- Always affordable
- Always a way to help my kids enjoy any veggie - by placing it on pasta
- And - unlike carrot tops - pasta is ALWAYS in season
Bright Green Pasta Pesto with Crispy Ham
- Yield: 6 servings
Description
The secret ingredient that will keep your pesto a brilliant bright green every time.
Ingredients
- 2 ounces thin deli ham, cut into thin ribbon slices
- 1 (12-13 oz) box tri-colored rotini pasta
- ⅓ cup finely chopped walnuts
- 2 cloves garlic
- 3 tablespoons aged cheese (such as Parmesan; I used Cabot aged Cheddar)
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup (lightly packed) basil leaves
- 1 cup (lightly packed) carrot top leaves
Instructions
- In a dry skillet, cook ham until most slices are golden brown and crispy.
- Cook pasta according to package directions; drain, reserving about ½ cup pasta water. Keep pasta warm.
- While pasta is cooking, place all remaining ingredients except carrot and basil leaves in food processor; push 5 times.
- Add carrot leaves and basil leaves. Pulse just a few times- about 2-3 times - until pesto is combined and leaves are finely chopped.
- Place pasta in serving bowl and stir in amount of desired pesto; add a little pasta water if pasta seems dry. Top with crispy ham.
And speaking of seasonal, make a batch of this pesto to freeze and use on pasta all winter long...before all the basil and carrot tops at the market are gone.
Do you make pesto for pasta? Do you eat pasta all year long?
Looking for more healthy comfort food - or carb loading for running a race - check out pasta dishes galore:
Pasta with Caper Alfredo Sauce
Poached Fennel & Salmon over Linguine
brilliant!! who knew...!?
It was a fun find, Gretchen!
Well it's officially time I start exploring the world of carrot tops!! 🙂
Why, yes it is GiGi! Many new horizons await you...
Interesting. Never knew about eating carrot tops. I love making homemade pesto, next time I will totally be adding the tops to it 🙂
Let me know how it turns out Tanya. Pesto is such a great versatile sauce!
How interesting, I've used carrots as pesto but didn't know they kept it greener longer. I've grown carrots a few times in containers and we live in Phoenix where it hardly ever frosts but they've always tasted good???
Well. I just may have to come visit to do a little research! That's fascinating Gwen. Thanks so much for sharing. My limited experience with living without winter makes me a bit forgetful of the entire bottom half of our great country that does not frost. Duh! Again, maybe I'll have to come do a little carrot tasting, say in January?
I've never heard of using carrot tops in pesto! What a good idea. I make pesto all the time and mine always turns a pea-green. Maybe I'm over processing it as well. Good tips!
The other tip I read when researching is no lemon juice Emily. Guess it turns messes with with chlorophyll?
What a wonderful tip about the carrot tops! Pesto is just the best - it really makes a dish!
I think about using those carrot tops every time I tear them off and stick them in the compost, but never have. Now I will. Thanks for the inspiration (and good tips for keeping pesto green!)
LOVE the tips on how to keep the pesto bright green!
I usually use a crap ton of spinach, what a great way to use carrot tops!
Thanks Kelli. I adore all versions of pesto - makes everything taste fresh and flavorful!
So smart! I usually throw my carrot tops in the compost pile! I always feel guilty doing it becuase I know there's got to be some way to use them!
Hey, now you know Rachael! (:
What a cool tip. I needed that! Pinning NOW 🙂
Thanks Liz. The less-whizzes was key to me too!
Yes!! I love this! Creative and fun 🙂
It is fun to make pesto, right Katherine. So many combos of nuts, cheese, herbs, even veggies like kale, carrot tops, spinach. A great mish-mach!
Lovely recipe and pretty pictures. I love us some pesto, lately I've been enjoying soybean pesto with our garden grown soybeans.. it's delicious!
How fun you grew soybeans - bet they taste way better than the frozen ones I get! And great idea for soybean pesto. I must try that. Bet it keeps bright green too. Thanks for stopping by Pamela!
What a beautiful picture and it's looking so delicious. I have to make this pesto recipe.