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Carrot top pesto in a jar on a cutting board next to carrots with green tops.

Carrot Top Pesto

Carrot tops 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.
3.50 from 2 votes
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Course: Condiment
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 32 servings
Calories: 47kcal
Author: Carolyn Thomas

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.

Notes

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!

Nutrition

Serving: 1Tablespoon | Calories: 47kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.4mg | Sodium: 47mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 15IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 0.5mg
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