Don't throw out your carrot tops! Turn those greens into delicious pesto with this easy recipe. (gluten-free)
If you've been a Lively Table reader for a while, you know I like to avoid food waste as much as possible. One thing I love utilizing in the kitchen is greens! Using the greens of vegetables like carrots and beets is a great way to cut down on food waste and to introduce variety into your daily meals.
Are Carrot Greens Edible?
Yes! Don't throw those carrot greens out. Carrot tops are perfectly edible, and actually delicious! They've got a taste similar to parsley with a hint of carrot sweetness. Carrot greens are easy to make into something amazing, like this carrot top pesto!
Why You'll Love This Carrot Top Pesto
You probably already know that pesto is delicious. This version uses mild, herby carrot greens, as well as the traditional suspects like basil, garlic and olive oil to create a tasty pesto that can be used in all kinds of dishes. It's easy to make and so versatile!
How To Make Carrot Top Pesto
- Wash and dry your carrot greens well to remove any dirt that may still be hanging out in them. If the stems are tender, you can throw them in, but remove any tough or woody stems.
- Place carrot greens, basil, garlic, walnuts, and parmesan in the food processor and pulse until everything is finely chopped.
- Add the salt, pepper, olive oil and lemon juice and pulse until you have a thick-ish paste but not a completely blended mixture. Add additional olive oil if needed.
- Store in the refrigerator until you're ready to use it!
Ingredient Substitutions
- For a dairy-free version, omit the parmesan.
- For a more traditional pesto, you can use pine nuts in place of the walnuts. I always have walnuts on hand so that's what I use. You can also omit them if you're allergic to nuts.
What To Use Carrot Top Pesto For
- Stir into pasta for a flavorful sauce, such as my Pesto Pasta with Shrimp and Broccoli, or my Tortellini Pesto Pasta Salad.
- Use as a spread on sandwiches or wraps.
- Layer in my savory Chickpea and Pesto Yogurt Parfait.
- Use as a sauce for a pizza or flatbread, like my Spring Snap Pea Asparagus Pizza.
Easy Carrot Top Pesto
Don't throw out your carrot tops! Turn those greens into delicious pesto with this easy recipe. (gluten-free)
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: about 1 cup 1x
- Category: sauce
- Method: no cook
- Cuisine: Italian
Ingredients
- 1 small bunch carrot greens (about 1 cup)
- ½ cup fresh basil leaves
- 2 tablespoon walnuts
- ¼ cup freshly grated parmesan cheese
- 3 cloves garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅓ - ½ cup olive oil
- juice from 1 lemon
Instructions
- Wash and dry your carrot greens well to remove any dirt that may still be hanging out in them. If the stems are tender, you can throw them in, but remove any tough or woody stems.
- Place carrot greens, basil, garlic, walnuts, and parmesan in the food processor and pulse until everything is finely chopped.
- Add the salt, pepper, olive oil and lemon juice and pulse until you have a thick-ish paste but not a completely blended mixture. Add additional olive oil if needed.
- Store in the refrigerator until you're ready to use it!
Notes
- For a dairy-free version, omit the parmesan.
- For a more traditional pesto, you can use pine nuts in place of the walnuts. I always have walnuts on hand so that's what I use. You can also omit them if you're allergic to nuts.
- If you don't have a food processor you can finely chop everything by hand or use a mortar and pestle to grind all of the dry ingredients.
Keywords: carrot top pesto, carrot green pesto
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