Carrot Greens Pesto

Carrot Top Pesto is an easy and versatile recipe, perfect as a sauce, salad dressing, or protein topping!

One of the best things about visiting farmer’s markets is seeing the vibrant green carrot tops against the bright orange carrots, fresh from the ground.

If you buy carrots with the leafy greens still attached, don’t throw them away! Save them to make a delicious and nutritious pesto that’s bursting with flavor.

Unlock the Potential of Carrot Tops: Why Use Them?

It’s a shame to see carrot greens go to waste. They’re an excellent ingredient for making pesto, adding a unique and slightly bitter flavor profile that complements other ingredients beautifully.

Carrot tops are also incredibly nutritious and offer numerous health benefits. Did you know that they reportedly contain six times more vitamin C than the carrot roots themselves?

Furthermore, carrot tops are a great source of calcium, potassium, and beneficial phytonutrients.

Adding carrot greens to your diet is believed to boost the immune system, support healthy digestion, and help regulate blood pressure.

And because they are rich in Vitamin A, they may also contribute to improved vision.

Ingredient Spotlight: What You Need for Carrot Top Pesto

• Carrot Tops: You’ll need the greens from one bunch of carrots. Wash them thoroughly in cold water to remove any dirt or debris. Roughly chop the greens before adding them to the food processor.
• Extra Virgin Olive Oil: Use the highest quality extra virgin olive oil you can afford. The flavor of the olive oil will significantly impact the final taste of the pesto.
• Parmesan Cheese: Adds a salty and savory component. Freshly grated is always best!
• Garlic: The recipe calls for two cloves, providing a robust garlic flavor. If you prefer a milder taste, you can use just one clove.
• Lemon Juice: Freshly squeezed lemon juice adds acidity to balance the flavors and brighten the pesto.
• Pine Nuts: These provide a nutty flavor and creamy texture. You can lightly toast them for even more flavor.
• Salt and Pepper: Season to taste.

Making Carrot Top Pesto: A Step-by-Step Guide

Making pesto is surprisingly simple and quick!

1. Add all the ingredients into a food processor.
2. Pulse until a coarse paste forms. You may need to scrape down the sides of the bowl with a spatula and pulse again to ensure everything is evenly incorporated.
3. Taste and adjust seasonings as needed. Add more salt, pepper, or lemon juice to achieve your desired flavor.

That’s all there is to it! Your homemade Carrot Top Pesto is ready to enjoy.

Endless Possibilities: Ways to Use Carrot Top Pesto

Pesto is an incredibly versatile ingredient that can be used in countless ways. Its vibrant flavor makes it a perfect addition to a variety of dishes.

• As a Topping: Carrot Top Pesto makes a fantastic topping for grilled chicken, steak, roasted vegetables, or fish like Pan-Seared Salmon.
• Pasta Sauce: Toss it with your favorite pasta for a quick and flavorful meal. Consider adding grilled chicken or shrimp for extra protein.
• Dip: Serve it as a dip with fresh vegetables, crackers, or crusty bread. It’s a great addition to any appetizer spread or charcuterie board.
• Spread: Spread it on toast for open-faced sandwiches or use it as a flavorful base for wraps and paninis.
• Pizza Sauce: Use it as a unique and delicious pizza sauce. Try topping it with shrimp, vegetables, or your favorite cheeses.
• Salad Dressing: Thin it out with a little extra olive oil and lemon juice for a flavorful salad dressing.
• Marinade: Use it as a marinade for chicken, fish, or vegetables before grilling or roasting.

Frequently Asked Questions About Carrot Top Pesto

What are other ways I can use up carrot tops?

Besides pesto, you can add carrot tops to smoothies for an extra boost of nutrients. You can also chop them and add them to salads. Because they can be slightly bitter, try balancing the flavor with a little sweetness and acidity.

How do you preserve carrot tops?

If you’re not using them immediately, separate the greens from the roots, wrap them in a damp paper towel, and store them in the refrigerator for a day or two.

How long does pesto last in the fridge?

When stored properly in an airtight container, pesto will stay fresh in the refrigerator for up to 5 to 7 days.

Can I eat carrot tops raw?

Yes, you can eat carrot tops raw. However, they can be quite bitter. That’s why they taste great when combined with ingredients that have a little sweetness and acidity (like in pesto). Cooking the greens can also help to soften the bitterness.

Can I freeze pesto?

Absolutely! Freeze pesto in ice cube trays. Once frozen, transfer the cubes to a freezer-safe bag. Frozen pesto will keep for up to 6 months!

Essential Tools and Equipment for Making Pesto

• Food Processor: A good food processor is essential for making pesto. It helps to finely chop and blend the ingredients to create a smooth and creamy sauce.
• High-Powered Blender (Optional): While a food processor is generally preferred, you can use a high-powered blender if you don’t have a food processor. You may need to add a little extra olive oil to help the ingredients blend smoothly.
• Measuring Cups and Spoons: Essential for accurately measuring ingredients.
• Cutting Board and Knife: For chopping the carrot tops and garlic.
• Spatula: To scrape down the sides of the food processor bowl and ensure all ingredients are evenly incorporated.

Explore More Pesto Recipes

If you love pesto as much as we do, here are a few more delicious pesto recipes to try:

Did you make this recipe? Leave a 5-Star rating in the recipe card below, and if you loved it, please leave a comment further down on the page. Thank you!

Carrot Top Pesto

By
Marlynn Schotland

Prep Time:
5 mins

Cook Time:
0 mins

Total Time:
5 mins

Servings:
1 cup

Beautiful leafy carrot tops make fast, easy, delicious pesto!

Equipment

• Food Processor

Ingredients

• 
  leafy carrot top greens from one bunch of carrots
• 
  2
  garlic cloves, minced
• 
  1
  tablespoon
  packed mint leaves
• 
  2
  tablespoons
  extra-virgin olive oil
• 
  1
  tablespoon
  lemon juice
• 
  ½
  teaspoon
  kosher salt
• 
  ¼
  teaspoon
  ground black pepper

Instructions

• Place all ingredients into a food processor and pulse until a coarse paste forms.

Notes

Storage: Store in airtight containers in the refrigerator for up to one week.

Nutrition

Calories and other nutritional information removed for brevity.

Nutrition information is automatically calculated, so should only be used as an approximation.