Carrot Top Pesto

Carrot Top Pesto is a fun twist on traditional basil pesto. A great way to reduce food waste and make use of an often-overlooked part of the vegetable. Plus, it’s easy to make and can be used in a variety of ways.

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Carrot Top Pesto: A Delicious Way to Use Up Those Carrot Greens

This recipe came to me last summer, I actually had a successful batch of carrots in my garden (Why are carrots so hard to grow?). I had so many greens and I know they are edible so I couldn’t just toss them in the compost bin. I wanted to figure out a way to use them. Well 6 cups of pesto later I figured out the best use for all those carrot tops.

And now even when I buy the carrots with the greens attached at the store I know I can whip up this delicious pesto and nothing is wasted.

This is truly one of the best ways in my opinion to use those overlooked ingredients that might just get thrown away instead. It is great for reducing food waste while being nutritious and delicious.

Like if you have too much oregano you can make this oregano pesto.

Plus, it’s easy to make and can be used in a variety of ways.

It is great as a dip, condiment for sandwiches, and fantastic mixed with pasta.

And did I mention this pesto is naturally vegan, so it is a great dairy-free option!

Ingredients

• Carrot Top Greens – Yes the top of carrots. Carrot top greens have a unique flavor that can be described as earthy and slightly bitter. Carrots are part of the Apiacecae family which means they are closely related to celery, parsley, and many other plants used in the kitchen. It s important when prepping the carrot tops to clean them well. Whether they are from the store or your garden there is likely to be a lot of dirt among the leaves. I suggest making a cold water bath and fully submerging the leaves and swirl around to get any dirt loose. Make sure to then dry the carrot greens well either with a salad spinner or a clean kitchen towel.
• Baby Spinach – Because the carrot tops do have a slightly bitter taste I found the pesto worked best when mixed with the smooth flavor and texture of baby spinach.
• Garlic – I don’t want the garlic to overpower the other flavors in this pesto so I just use one clove, if you are a big garlic person feel free to add more.
• Walnuts – I tried a few different nuts and to me the walnuts were a clear winner. With more of a sweeter note the walnuts rounded out a nice nutty sweetness to the pesto.
• Kosher Salt – I like to use kosher salt when cooking as it flavors the food better due to the shape of the salt itself, if you don’t have kosher salt you may substitute sea salt.
• Extra Virgin Olive Oil – And of course olive oil, it couldn’t be pesto without olive oil. You will want ti make sure it is a nice tasting olive oil since nothing will be cooked that flavor of the oil will radically change the outcome of the dish. I personally like to use California Olive Ranch Olive Oil (not an ad just a fan).

For a complete detailed list of the ingredients continue towards the bottom of the page.

instructions

Before using your carrot tops ensure that they are cleaned. It is likely there will be dirt on them so make sure so rinse with water and dry before using your carrot greens.

Add the carrot greens, spinach, garlic, walnuts, and salt to a food processor. 

Pulse until the mixture is fully combined but still slightly chunky. 

With the food proccessor on, drizzle in the olive oil slowly until the pesto forms and the mixture is smooth (add more oil if necessary). 

Transfer to a jar or container and store in the refrigerator for up to a week. Carrot Top Pesto can also be frozen.

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