Carrot Top Pesto

This post is near and dear to my heart, a cause I believe we should all rally around: the end to food waste! In the United States alone, we throw out roughly 40% of our food annually. That waste ends up in our landfills breaking down into methane (a greenhouse gas) which, as we all know, goes into our atmosphere and aids in global warming. By making a few changes in how we shop and view food, we can all help eliminate some of the food wasted every day. As an example, think carrot tops. You can either buy carrots topless (oh la la) or those that have tops get trimmed immediately and the tops tossed in the garbage. This simple recipe uses those otherwise tossed out tops to create a delicious pesto! Try it on your favorite pasta dish, as a spread on your sandwich, or tossed over your vegetables (I slather the pesto over roasted carrots, see photo↓). I hope this post inspires you to think before tossing in the future!

Begin by washing and trimming your carrot tops, cutting away the woody stems (compost or feed these to your guinea pig!). Cut the remaining greens into 1-2″ pieces. Add to the food processor along with the garlic and walnuts.

Pulse the mixture a few times until you get a fine consistency.

Add the parmesan cheese and mix again, this time adding the olive oil through the feed tube. Lastly, add the lemon juice and blend until smooth. Season with salt if desired.

Store in the refrigerator for up to 2 weeks, if it lasts that long!

Ingredients:

1 cup carrot tops, trimmed and diced
1-2 garlic cloves (depending on how garlicy you like it)
½ cup walnuts
¼ cup olive oil
¼ cup parmesan cheese
1 tsp lemon juice
dash of sea salt if desired

Makes roughly ¾ cup

Tips for Success

• Choose fresh, perky tops. Bright green, feathery carrot tops make the best pesto. Skip any that are yellow or wilted.
• Wash them well. Carrot tops can hold a surprising amount of grit. I swish them in a big bowl of cold water, lift them out and repeat until no dirt settles at the bottom, then dry them in a salad spinner.
• Use only the leafy parts. The thicker stems are stringy and a bit bitter, so trimming them away keeps the pesto smooth.
• Toast the walnuts first. A few minutes in a dry skillet over medium heat brings out a deeper, nuttier flavor. Let them cool before blending.
• Add more oil for a looser pesto. If you want to toss it with pasta, a little extra olive oil or a splash of pasta cooking water helps it coat every noodle.

Ingredient Swaps and Variations

Carrot tops have an earthy, slightly grassy flavor, so I sometimes mix them half and half with fresh basil for a milder pesto. Parsley works nicely too. Pine nuts, almonds, pecans or sunflower seeds can all stand in for the walnuts. If you want to skip the cheese, a tablespoon of nutritional yeast gives a similar savory note. A pinch of red pepper flakes adds some gentle heat.

Make Ahead and Storage

To keep your pesto bright green in the refrigerator, store it in a small jar and pour a thin layer of olive oil over the top before sealing. Pesto also freezes beautifully. Spoon it into an ice cube tray, freeze until solid, then pop the cubes into a freezer bag. They keep for up to 3 months, and one cube is just right for a quick pasta for one or a sandwich spread.

More Ways to Use It

• Swirled into a bowl of vegetable or tomato soup
• Spread on pizza dough in place of tomato sauce
• Stirred into scrambled eggs or spooned over a fried egg
• Mixed with a little mayonnaise for a zippy sandwich spread
• Drizzled over grilled chicken, fish or roasted potatoes

Frequently Asked Questions

Are carrot tops safe to eat?

Yes, carrot greens are edible and have been used in cooking for a very long time. Just wash them well.

Why is my pesto bitter?

Too many stems or older greens can make it bitter. Use mostly leaves, and a little extra lemon or cheese will balance the flavor.

Mandy

Carrot Top Pesto

A bright, earthy pesto made from carrot tops, garlic, walnuts, parmesan, olive oil and lemon. A tasty way to use greens that usually get tossed.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 6 servings

Course: Sauce

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 1 cup carrot tops trimmed and diced
• 1 to 2 cloves garlic
• 1/2 cup walnuts
• 1/4 cup olive oil
• 1/4 cup parmesan cheese
• 1 tsp lemon juice
• 1 dash sea salt optional

Method

 

1. Wash the carrot tops and trim away the woody stems.
2. Cut the remaining greens into 1 to 2 inch pieces.
3. Add the greens, garlic and walnuts to a food processor and pulse a few times until finely chopped.
4. Add the parmesan cheese and blend again, pouring the olive oil through the feed tube as it mixes.
5. Add the lemon juice and blend until smooth.
6. Season with sea salt if desired.

Notes

Makes about 3/4 cup. Keeps in the refrigerator for up to 2 weeks.