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Carrot Top Pesto

After thinning the carrots this past weekend, we used our handy dandy pesto ratio to whip up a quick batch of carrot top pesto. It's the easiest and tastiest way to use up a whole whack of carrot greens. We tossed it with hot pasta and then stirred in a few tablespoons of chopped sun-dried tomatoes at the end. *yum*

Carrot top greens make a surprisingly delicious pesto.

Carrot Top Pesto

1-2 cloves garlic, minced (optional)

2 cups packed carrot tops

1/2 cup olive oil

1/4 cup nuts (optional)

1/2 cup salty, hard, grated cheese (Parmigiano-Reggiano, Pecorino, Asiago, Romano, Grana Padano, or Roncal)

1 Tbps fresh lemon juice

salt & pepper

Blend the garlic, leaves, oil, and nuts in a food processor (or even grind with a mortar and pestle if in a pinch). Add the cheese and pulse a few times to combine. Add the lemon and season with salt and pepper. whirl again. taste. season again if necessary. Too thick? Add a bit more oil. Too thin? Add more leaves and cheese.

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