Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

The BEST Carrot Top Pesto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 6 reviews

This vibrant and herbaceous carrot top pesto combines fresh carrot greens with basil, pine nuts, garlic, and lemon juice for a flavorful, versatile condiment. Perfect for adding a fresh, nutty twist to grains, roasted vegetables, chicken, or pasta, it's a quick and easy recipe ready in just 5 minutes. This vegan and gluten-free pesto makes great use of carrot tops that might otherwise be discarded, delivering a bright and delicious sauce that keeps well for several days.

  • Total Time: 5 minutes
  • Yield: 6 servings (~2 Tbsp servings each)

Ingredients

Pesto Ingredients

  • 1 cup loosely packed carrot tops, tough stems removed (~1 small or 1/2 medium bunch yields ~1 cup or 20 g)
  • 1 ½ cups tightly packed fresh basil leaves, large stems removed
  • 1/3 cup pine nuts (or substitute walnuts, pistachios, or cashews)
  • 2 Tbsp lemon juice
  • 2 medium cloves garlic, peeled
  • 1/2 tsp sea salt
  • 2 Tbsp extra virgin olive oil (plus more as needed)
  • 1-2 Tbsp water (plus more as needed)

For Serving (Optional)

  • Roasted carrots
  • Roasted potatoes
  • Pasta

Instructions

  1. Prepare the carrot tops: Remove the carrot greens from a bunch of carrots, rinse them thoroughly, and select the freshest, brightest greens. Discard the tougher or wilted parts, or save them as treats for pets like rabbits.
  2. Combine ingredients: Place the carrot tops, basil leaves, pine nuts, lemon juice, garlic cloves, sea salt, and olive oil into a food processor or small blender.
  3. Process the mixture: Pulse or process the mixture until it breaks down into a chunky paste, scraping the sides as needed to ensure even blending.
  4. Adjust texture with water: Add water gradually, about 1 tablespoon (15 ml) at a time, while blending until the pesto reaches a creamy and dippable consistency. Be careful not to add too much water as it may dilute the flavor; typically 1-2 tablespoons total is optimal.
  5. Taste and refine: Sample the pesto and adjust the seasoning as desired—add more olive oil for richness, lemon juice for brightness, extra basil if the mixture is too thin, or a tiny touch more water to loosen the texture.
  6. Serve and store: Enjoy the carrot top pesto with roasted carrots, potatoes, pasta, or your favorite dishes. Store leftovers in an airtight container in the refrigerator for 4-5 days; the pesto may darken slightly but will remain flavorful.

Notes

  • Use fresh, vibrant carrot tops for the best flavor and color. Older or wilting greens can taste bitter.
  • Substitute pine nuts with walnuts, pistachios, or cashews if preferred or for a different flavor profile.
  • Adjust water and olive oil quantities to achieve your preferred pesto thickness and richness.
  • Pesto freezes well; transfer to ice cube trays for easy portioning if desired.
  • Leftover pesto might darken in color over time but will retain its taste.
  • Serve pesto with roasted veggies, pastas, grains, or as a spread on toast or sandwiches.
  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Dip
  • Method: Blending
  • Cuisine: Italian-Inspired, Gluten Free, Vegan
  • Diet: Gluten Free

Find it online: https://avascooking.com/the-best-carrot-top-pesto-recipe/