Chef Alfred Portale of his namesake restaurant in NYC shares his rendition of carrot top pesto recipe.
His recipe uses every part of the vegetable, making it both zero waste and delivering a summer freshness year-round. The candy cane beets and rainbow carrots make this dish a feast for your eyes as well as your palate.
Chef Alfred Portale loves to use pestos throughout the summer, and are perfect bursts of bright herbal flavor to celebrate the bounty of the season. They are so quick and simple to make and ideal for dressing salads, grilled fish, or pasta.
Known for his artistic presentations, Chef Portale prefers to “paint” the bottom of the plate with pesto, which provides a beautiful presentation along with a perfectly balanced dish.
This pesto can be made ahead and present a dramatic restaurant-style dish with very little effort yet impactful flavor.