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Carrot Top Pesto

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Carrot Top Pesto is a fresh, vibrant sauce that transforms often-discarded carrot greens into a flavorful homemade condiment. It’s a delicious way to reduce food waste while adding bright, herbaceous flavor to pasta, sandwiches, roasted vegetables, and more.

Ingredients

  • 2 cups fresh carrot tops, washed and tough stems removed
  • 1/2 cup fresh parsley or basil (optional)
  • 1/2 cup walnuts, almonds, or sunflower seeds
  • 1/2 cup freshly grated Parmesan cheese
  • 2 garlic cloves
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Thoroughly wash the carrot tops and pat them dry.
  2. Lightly toast the walnuts or other nuts if desired for a deeper flavor.
  3. Add the carrot tops, parsley or basil if using, nuts, Parmesan cheese, garlic, lemon juice, salt, and black pepper to a food processor.
  4. Pulse until the ingredients are finely chopped.
  5. Slowly drizzle in the olive oil while blending until the pesto is smooth and creamy.
  6. Taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
  7. Serve immediately or transfer to an airtight container for storage.

Notes

  • Substitute pecans, pistachios, pine nuts, or cashews for the walnuts.
  • Replace Parmesan cheese with nutritional yeast for a vegan version.
  • Add fresh basil, cilantro, or parsley for a different herb flavor.
  • Mix in a pinch of red pepper flakes for gentle heat.
  • Add a handful of spinach for a milder, greener pesto.
  • Store in an airtight container in the refrigerator for up to 5 days with a thin layer of olive oil on top, or freeze in ice cube trays for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/carrot-top-pesto-2/