Carrot Top Pesto
Updated: Sep 10, 2020
I love finding ways to use all parts of the ingredients I cook. Carrot tops are actually a fun green to use and if you buy a bunch of carrots, a free ingredient.
They actually taste like carrots when you bite into it but has a similar flavor profile to parsley. I didn't have any basil so I used cilantro in this recipe but if you prefer basil, swap them out.
Also, the main stems can be a bit thorny, so trim those out. Pesto is great to be creative with, so use whatever you have in the fridge and pantry.
Tip: You can swap out pine nuts for walnuts or almonds.
⅓ cup toasted walnuts or pine nuts
2 small clove garlic
1 cup coarsely chopped carrot tops
big handful of cilantro leaves (1 cup)
juice of ½ small lime or lemon (your preference)
sea salt & freshly ground pepper
¼ - ⅓ cup olive oil
pinch of red pepper flakes
1 teaspoon capers
¼ parmesan cheese
optional: splash of apple cider vinegar
In a food processor, pulse together the walnuts and garlic. Add the carrot tops, cilantro, lime, capers, parmesan cheese, salt & pepper. Pulse again, then add ¼ cup olive oil and pulse until combined.
If you like a little more acid or heat, add a splash of apple cider vinegar or more citrus and some red pepper flakes.
Once the pesto is blended move into a container and add a splash more of olive oil.
Taste and adjust seasonings to your liking.
Serve on raw or grilled carrots, toasted bread, or your favorite pasta.