This carrot top pesto recipe not only makes use of perfectly good greens, but it breathes new life into them by making a savory, herbaceous and fresh-tasting pesto sauce recipe you will want to make again and again!
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The Best Carrot Top Pesto Recipe
If there’s one thing I’ve noticed since receiving weekly CSAs, it’s that you often end up with leftover produce and parts of produce that you may not know what to do with.
Lately, I’ve been left with lots of radish & carrot greens. Composting is great, but you won’t want to miss out on the nutritious value of these greens, such as Vitamin C, iron, calcium, and B Vitamins.
To avoid waste, I’ve been brainstorming different ways to turn “bonus” carrot top greens into something equally as flavorful.
This carrot top pesto recipe is basically the same as a traditional basil pesto sauce, but with blanched carrot tops playing the starring role.
To make this easy carrot top pesto recipe, you must blanch your carrot tops. This is because they’re naturally earthy and fibrous, so you’ll want to mellow out those flavors before blending them.
This is an incredibly versatile recipe, so feel free to have some fun with it. Often, I’ll add fresh basil or sautéed kale to my pesto. A little red chili pepper never hurt, either!
Oh, and if you really love the compost content (is that a thing?), then you should check out this pickled watermelon rind recipe. It’s just as easy and works perfectly in salads.
Carrot Top Pesto Ingredients
As I mentioned before, the ingredient list is pretty straightforward. Feel free to adjust everything according to your taste preferences:
This recipe makes about 1 1/2 cups of finished pesto. If you want to make a carrot top pesto sauce, simply add an additional 1/4 cup of extra virgin olive oil.
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- 2 cups carrot tops, chopped, blanched & drained (yields about 1 cup after blanching)
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- 1/4 cup extra virgin olive oil
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- 3 cloves garlic
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- 1/2 cup parmesan cheese
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- 1/4 cup pine nuts
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- 1 lemon, juiced
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- Salt, to taste
When it comes to optional add-ons, I’ll usually reach for red chili flakes, fresh basil, or a couple of anchovies.
How to Use Carrot Top Pesto
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- Stir it into warm pasta with wilted basil and kalamata olives
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- Mix with mayonnaise in a 1:1 ratio for pesto aioli to use on sandwiches or make into a chilled pasta salad or potato salad
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- Mix with parmesan and breadcrumbs, stuff in tomatoes, and bake
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- Crust your salmon or chicken in pesto before baking
Carrot Top Pesto
Equipment
- 1 Food processor
- Measuring cups
- 1 Saucepan
- 1 Strainer
- Knife and cutting board
Ingredients
- 2 cups Carrot tops chopped, blanched & drained (yields about 1 cup after blanching)
- 1/4 cup Extra virgin olive oil
- 3 cloves Garlic
- 1/2 cup Parmesan cheese, grated can be swapped with nutritional yeast for vegan option
- 1/4 cup Pine nuts can substitute with walnuts
- 2 tbsp Fresh lemon juice
- Salt and pepper to taste
Instructions
To blanch the carrot tops
- Fill a saucepan with enough water to cover 2 inches above the bottom of the pan. While this is boiling, remove and discard the bottom 4-5 inches of carrot top stems.
- Once the water is boiling, add your carrot tops and cover with the lid. Allow to cook for 2-3 minutes, or until the greens are vibrant in color.
- Strain the carrot tops and run cold water over them to stop the cooking process. Set aside.
For the pesto
- In your food processor, combine all of your ingredients and pulse until combined. The pesto should be fully blended but still chunky.
- Taste, adjust seasonings if necssary, then serve as desired.
FAQs
What can you do with carrot green tops?
Carrot green tops can be used similarly to most leafy greens. I like mine sautéed in avocado oil and topped with kosher salt, but you can also blend them into sauces or even juice them.
Are carrot top greens safe to eat?
Yes, carrot top greens are as safe to eat as the carrot itself. Though keep in mind the stems can be fibrous and chewy, so consider discarding the bottom 4-5 inches of stems.
Can you use carrot tops in stock?
Yes, carrot tops make a great addition to stocks. Use them exactly as you would any other vegetable in your stock.
