Fresh Carrot Top Pesto
A vibrant and flavorful pesto made from fresh carrot tops, toasted nuts, garlic, and Parmesan cheese, perfect for brightening up meals with a fresh, garden taste.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: About 1 cup (approximately 4 servings) 1x
- Category: Sauce
- Cuisine: Italian-inspired
Ingredients
Scale
- 2 cups packed carrot tops, washed and roughly chopped (leafy green parts only, avoid thick stems)
- 2 cloves garlic, peeled
- ½ cup toasted pine nuts or walnuts
- ¼ cup grated Parmesan cheese (or nutritional yeast for dairy-free)
- ½ cup extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon sea salt, or to taste
- Pinch of freshly ground black pepper
Instructions
- Rinse 2 cups of carrot tops thoroughly to remove any dirt or grit. Pat dry and roughly chop, avoiding thicker stems (about 5 minutes).
- Toast ½ cup of pine nuts or walnuts in a small dry skillet over medium heat, stirring frequently until golden and fragrant (3 to 4 minutes). Remove from heat and let cool.
- Add chopped carrot tops, toasted nuts, 2 peeled garlic cloves, ¼ cup grated Parmesan cheese, 1 tablespoon lemon juice, ½ teaspoon sea salt, and a pinch of black pepper to a food processor bowl.
- Pulse ingredients several times to break down. With processor running, slowly drizzle in ½ cup extra virgin olive oil. Blend until desired consistency is reached, about 1 to 2 minutes.
- Taste and adjust seasoning with more salt, lemon juice, or pepper if needed. If too thick, blend in more olive oil or a tablespoon of water to loosen.
- Transfer pesto to a clean jar or bowl. Use immediately or refrigerate up to 5 days. To preserve color, pour a thin layer of olive oil on top before sealing.
Notes
Toast nuts to enhance flavor and avoid bitterness. Add olive oil slowly while blending to achieve creamy texture. To keep pesto green, pour a thin layer of olive oil on top before storing. If carrot tops are bitter, balance with extra lemon juice or a pinch of sugar. Can substitute nuts with almond flour, sunflower seeds, or pumpkin seeds for allergies. Optional add-ins include fresh basil, parsley, red pepper flakes, or roasted garlic.
Nutrition
- Serving Size: Approximately 2 tabl
- Calories: 80
- Sugar: 0.2
- Sodium: 115
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 1
- Fiber: 0.5
- Protein: 1
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