Bruschetta with Carrot-top Pesto and
Sauce Vierge

You’ll never look at carrot greens the same. While it looks simple, the components of this dish are actually quite complex. The pesto is deep with flavor, and goes with virtually anything you want to use it with. The sauce vierge is just as versatile. Pairing the two with cheese and bread, you get something close to a bruschetta or pizza. It’s sweet, bright, citrusy, and tremendously filling. This is one of my go-to comfort food dishes.

Ingredients

Carrot Top Pesto

  • 1c Carrot Tops

  • 1c Spinach

  • 1/2c Fresh Basil

  • 1 Clove Garlic

  • 2 tbs Pine Nuts

  • 2 tbs Nutritional Yeast

  • 1/3c Olive Oil

  • Salt and Pepper

Sauce Vierge

  • 4 medium Tomatoes

  • 2 medium Shallots

  • 2 tbs Balsamic Vinegar

  • 1/3c Olive Oil

  • Fresh Thyme

  • Salt

Bruschetta

  • Thick cut bread

  • Low-moisture Mozzarella

Directions

  1. Thoroughly wash the carrot tops to remove all dirt.

  2. For the pesto, combine all ingredients in a food processor and blend until smooth. If too loose, add spinach, basil, or other nuts. If too firm, add olive oil.

  3. For the sauce vierge, optionally remove seeds and dice tomatoes. Finely dice shallots. Combine tomatoes, shallots, balsamic vinegar, olive oil, and the leaves of 4 sprigs of thyme in a bowl. Season to taste. Let sit for at least 10 minutes.

  4. Dry toast thick cut bread on both sides in a hot cast iron or other heavy oven-safe pan. With the bread in the pan, spread a thick layer of pesto on one side, top with generous amount of sauce vierge. Lay slices of mozzarella on top of the sauce.

  5. Place pan in the oven close the broiler and broil for ~5 minutes. Remove from oven, LET COOL for a few minutes, finish with a splash of balsamic vinegar, twist of a pepper mill, and a sprinkle of flakey salt.