Most of you are probably raising an eyebrow… carrot top pesto?….
I have to confess that I have been throwing away carrot tops my entire life… at least until recently. For years I had been experimenting with all kinds of pesto, from basil to collard greens, from rosemary to kale… You name the green, I had tried it, and it turned out amazing every time.
It’s rare that my local store has carrots with nice fresh tops. But one day they looked so bright and green, I couldn’t bring myself to throw them away. That’s when it occurred to me that I should try making pesto with them… And I will forever regret I didn’t have that idea earlier… In an environment where it becomes increasingly important not to waste any food, this is a great way to use every part of the vegetable!
I have since found a trick if the greens don’t look that fresh when I buy them. I wash them and let them soak in water for a few hours. They pop right back to life before I put them in the food processor!
How to use carrot top pesto
Pesto is such a versatile sauce, that can be tossed into pasta, vegetables, used as a topping or a side for fish or poultry, as a sandwich spread, as a dip for veggies or crackers… It is packed with nutrients from the greens and garlic and good fats from the nuts and olive oil. But mostly it is absolutely delicious!
How to make carrot top pesto
How difficult is this carrot top pesto recipe? Let me think: on a scale from 1 to 10, it’s a zero! All you have to do is pop all ingredients except the oil in the food processor, blend into a paste, then slowly add the oil until it emulsifies. Done.
I know you can do this! Of course you’ll need a good food processor, but any kitchen should have one…
For other pesto and sauce recipes, check these out:
Spicy cilantro and parsley green sauce (zhug)
Carrot top pesto
- 6 cups carrot greens
- 1/2 cup walnuts
- 2 ea garlic cloves
- 1 oz freshly grated Parmesan cheese
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp Freshly ground black pepper
- 1/2 cup extra virgin olive oil
- Wash carrot greens thoroughly and dry them in a salad spinner. Remove the tough part of the stems, keeping only the green leafy part.
- Place all ingredients except the olive oil in your food processor's bowl. Pulse until you have a thick paste, stopping to scrape the sides periodically.
- Pour the olive oil with the motor running until you reach the desired consistency. You may need to add a bit more or less depending on the amount of greens you had.
- Taste and adjust seasoning as needed. Serve immediately.