They can be transformed into a delicious and vibrant pesto sauce that will revolutionize your culinary creations. Get ready to explore the world of carrot top pesto and discover how this unique twist on a classic sauce can elevate your dishes to new heights.
Did you know that approximately 70% of a carrot’s weight is in its leafy green tops? These often overlooked and discarded carrot greens have so much potential beyond composting.
Why I Love Carrot Top Pesto
It is such a shame that most carrot tops are thrown away. Carrot tops are loaded with nutrients like vitamin C, vitamin K, and potassium. Which makes sense! Think about all the time they spend soaking in the sunshine.
So how do you “waste not” and turn those green fronds into good eats? There are lots of options! If you have enough, you can sauté carrot tops in a little oil with garlic and salt and make a whole side dish. Carrot tops can also be treated like parsley and added to soups, stews, stocks, and salads.
By far, my favorite preparation for carrot tops is carrot-top pesto. Using what seems like leftovers from other dishes – carrot tops, Parmesan rinds, green garlic – you can make a fresh savory topping for everything from fish to baked potatoes to pasta.
Don’t be afraid to try different ingredients if they’re all you have on hand. This recipe is intended to use up odds and ends.
What Do Carrot Tops Taste Like?
When it comes to exploring new flavors in the kitchen, carrot tops offer a nice surprise. These vibrant greens, often overlooked, bring a unique taste that adds a fresh and earthy element to recipes.
Carrot tops have a slightly bitter taste with hints of carrot flavor, making them a versatile ingredient. Their flavor profile complements a variety of dishes, from salads and soups to pesto sauces and your favorite green smoothie recipe.
Adding carrot tops to your recipes not only enhances the taste but also provides an opportunity to reduce food waste. Instead of discarding this overlooked part of the carrot into your compost pile, you can harness its flavor and nutritional benefits to elevate your culinary creations.
Health Benefits of Carrot Tops
Carrot tops offer a range of health benefits that make them worth incorporating into your diet. They’re packed with essential nutrients and can provide a fresh and nutritious boost to your meals.
One of the notable health benefits of carrot tops is their high vitamin A content. Vitamin A is essential for maintaining good eye health and promoting proper immune function. (Source)
Carrot tops are also rich in potassium, a mineral that plays a crucial role in regulating blood pressure and supporting heart health. (Source) Including carrot tops in your meals can help ensure that you’re getting an adequate intake of this important nutrient.
Additionally, carrot tops contain natural antioxidants that can help protect your body against the damaging effects of free radicals. These antioxidants contribute to overall health and well-being, supporting a strong immune system. (Source)
Whether enjoyed in salads, soups, or pesto, adding carrot tops to your dishes is a simple way to increase your nutrient intake. Don’t let these nutritious greens go to waste – give them a try and reap the health benefits they have to offer.
In the Homestead Kitchen
This recipe was featured in issue No. 21 of In the Homestead Kitchen Magazine. If you are looking for more delicious from-scratch recipes to support your homesteading lifestyle, this magazine was designed with you in mind.
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Supplies Needed
Gather all the necessary supplies before getting started to ensure your pesto-making experience is a success.
- Food Processor – I use the Breville Food Processor, but any quality food processor will work.
- Spatula – A silicone spatula works well to scrape down the sides of your food processor.
- Storage Container – Choose an airtight container to keep your carrot top pesto tasting fresh.
Ingredients Needed
- 2 Cups Carrot Tops – You can substitute up to one cup of other greens like baby spinach or arugula.
- 1 Clove Garlic – You can substitute four green garlic scapes or ½ teaspoon of dried garlic powder.
- ½ Cup Nuts – Pecans, pine nuts, cashews, walnuts, or macadamia nuts will all work well.
- 2-4 Tbsp Finely Chopped Parmesan or Romano Cheese – You can use the rind. Just make sure it’s chopped very small.
- ½ tsp Sea Salt – I use Redmond Real Salt. Homesteading Hack: Using that link with promo code “HFSalt” will get you 15% off your order!
- ¼ Tsp Ground Black Pepper – When seasoning your pesto with pepper, it’s best to start with small amounts and gradually adjust to your personal preference. Remember, you can always add more, but it’s impossible to remove excessive seasoning once it’s added.
- ½ Cup Extra Virgin Olive Oil – Avocado oil can also be used in a pinch.
- ¼ Cup Basil Leaves – This is an optional add-in to enhance the classic pesto flavor.
- Juice of Half a Lemon – Also an optional add-in, lemon juice acts as a natural brightener, enhancing the freshness and color of the carrot greens and balancing their earthy flavors.
How to Make Carrot Top Pesto
- Rinse carrot tops, removing any dry, yellowed, or unappetizing-looking parts. Remove any stems that seem tough or woody.
- Pulse nuts and garlic in a food processor to create a thick paste. Scrape down the ingredients as needed to blend everything nice and fine. Homesteading Hack: For a nuttier flavor, you can lightly toast the pine nuts before blending.
- Add carrot tops (and any greens or herbs you choose to use), cheese, salt, pepper, and lemon juice (if desired) to the food processor.
- Pulse until all ingredients are incorporated and chopped small. Scrape the food processor bowl as needed to ensure all ingredients are processed. At this point, your pesto should be a very thick, rough paste.
- Add olive oil, either by pouring it into the food processor all at once or by pouring it into the processor in a small stream while the blade runs. The second method will give you more control of the final texture of the pesto in case you want it thicker or thinner. If you want a more spreadable texture, add olive oil one tablespoon at a time until the desired texture is reached.
- Once the oil is fully incorporated, taste your pesto and determine if it needs more salt or oil.
- Store your pesto in a glass container in the fridge for up to one week, or freeze in an airtight container for up to six months. The oil may solidify in the fridge, so plan to let it sit out at room temperature for about 15 minutes before using.
Your homemade carrot top pesto is now ready to be enjoyed. Spread it on bread or crackers, toss it with pasta or use it as a layer in your favorite lasagne or pizza recipe. You can also use it as a flavor-packed addition to salads, pork chops, fish, chicken or roasted vegetables. The possibilities are endless!
Did you make this carrot top pesto recipe? If so, please leave a star rating in the recipe card below. Then, snap a photo and tag us on social media @homesteadingfamily so we can see the unique ways you incorporate it into your recipes!
FAQ
Carrot top pesto is a creative twist on the traditional pesto sauce. It is made by blending fresh carrot greens with ingredients like basil, pine nuts, garlic, lemon juice, and olive oil.
Carrot tops have a slightly bitter taste with hints of carrot flavor. They add a fresh and earthy element to dishes and can enhance the overall flavor profile.
Carrot tops can be used in salads, soups, or as a garnish to add flavor and texture. They are also suitable for smoothies, vegetable broths, or as a replacement for herbs like parsley.
Yes, carrot tops are healthy to eat. They are rich in vitamin A, potassium, and antioxidants, which have potential health benefits such as supporting eye health and boosting immune function.
Yes, you can freeze carrot top pesto for up to six months for future use. Be sure to store it in airtight containers and label them properly. Frozen pesto can be used in various recipes whenever you need a quick and flavorful addition. Consider freezing it in silicone ice cube trays for perfectly portioned amounts of pesto.
Absolutely! You can experiment with different nuts like pistachios, cashews, or walnuts, as well as incorporate additional herbs like parsley. Feel free to get creative and explore different flavors and combinations.
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Carrot Top Pesto
Equipment
- Food Processor
- spatula
- Storage Container
Ingredients
- 2 cups carrot tops
- 1 clove garlic
- 1/2 cup cashews
- 4 Tablespoons Parmesan cheese grated
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
- 1/4 cup basil leaves
- 2 Tablespoons fresh lemon juice from 1/2 lemon
Instructions
- Rinse carrot tops, removing any dry, yellowed, or unappetizing-looking parts. Remove any stems that seem tough or woody.
- Pulse nuts and garlic in a food processor to create a thick paste. Scrape down the ingredients as needed to blend everything nice and fine. Homesteading Hack: For a nuttier flavor, you can lightly toast the pine nuts before blending.
- Add carrot tops (and any greens or herbs you choose to use), cheese, salt, pepper, and lemon juice (if desired) to the food processor.
- Pulse until all ingredients are incorporated and chopped small. Scrape the food processor bowl as needed to ensure all ingredients are processed. At this point, your pesto should be a very thick, rough paste.
- Add olive oil, either by pouring it into the food processor all at once or by pouring it into the processor in a small stream while the blade runs. The second method will give you more control of the final texture of the pesto in case you want it thicker or thinner. If you want a more spreadable texture, add olive oil one tablespoon at a time until the desired texture is reached.
- Once the oil is fully incorporated, taste your pesto and determine if it needs more salt or oil.
- Store your pesto in a glass container in the fridge for up to one week, or freeze in an airtight container for up to six months. The oil may solidify in the fridge, so plan to let it sit out at room temperature for about 15 minutes before using.
