Spring is finally here and the garden is waking up. You might be wondering what to do with those leafy carrot greens. This Carrot Top Pesto is the perfect answer for your fresh harvest.
It is a bright and peppery sauce your family will love. You can feel good about using the whole vegetable. No more throwing those beautiful greens in the trash!
Why You’ll Love This Recipe
This recipe is a total game-changer for your kitchen routine. It turns garden scraps into a gourmet meal in minutes. You will save money while eating fresh, nutrient-dense food.
It is perfect for a healthy reset after a busy week. The flavor is bold, earthy, and slightly spicy. It feels like a special treat for a simple weeknight dinner.
Your kids might even enjoy helping you pluck the leaves. It is a great way to teach them about sustainable cooking. Plus, the bright green color looks beautiful on any plate.
Simple Cooking Steps
Making this sauce is incredibly easy and fast. You just need a food processor and ten minutes. There is no cooking required for this fresh topping.
Even if you are a beginner, you can do this. The food processor does all the hard work for you. You just drizzle and pulse until it is smooth.
You can easily adjust the texture to your liking. Make it chunky for toast or smooth for pasta. It is a very forgiving and flexible recipe.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Using fresh seasonal produce makes a huge difference here.
- 2 cups fresh carrot tops, stems removed and thoroughly washed
- 2 cloves garlic, peeled
- 1/2 cup walnuts or pine nuts, toasted
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Step-by-Step
- Thoroughly wash carrot tops in cold water to remove all grit, then pat dry with a kitchen towel.
- Place the carrot tops, garlic cloves, and toasted walnuts into a food processor.
- Pulse the mixture until the ingredients are finely chopped and combined.
- Add the grated Parmesan cheese and lemon juice to the food processor.
- With the motor running on low, slowly drizzle in the extra-virgin olive oil until the pesto reaches a smooth, emulsified consistency.
- Season with salt and pepper to taste and pulse once more to incorporate.
- Transfer to a clean container and serve immediately or store with a thin layer of olive oil on top to prevent oxidation.
Best Ways to Enjoy It
Toss this pesto with warm pasta for a quick meal. It is also creamy and delicious spread onto crusty bread. You can even dollop it over roasted root vegetables.
Try it as a base for a fresh spring pizza. Serve it alongside grilled chicken or flaky white fish. It adds a pop of flavor to any protein.
For a healthy lunch, stir it into a grain bowl. Set the table and enjoy this garden-fresh treat today. Your family will ask for this Carrot Top Pesto every week.
Storage & Reheating
Keep your pesto in an airtight jar in the fridge. It stays fresh and vibrant for up to five days. Always cover the top with a thin layer of oil.
This oil seal keeps the air out and prevents browning. You can also freeze this pesto in ice cube trays. This is perfect for quick flavor boosts later.
Once frozen, move the cubes to a freezer bag. They will last for up to three months. Just thaw a cube whenever you need a fresh sauce.
Tips for Best Results
Ways to Switch It Up
Common Questions
Are carrot tops actually safe to eat?
Yes, they are completely safe and very nutritious. They have a flavor similar to parsley or Swiss chard. Just make sure to wash them very well before using.
Why is my pesto tasting a bit bitter?
Carrot greens can sometimes have a natural bitter edge. You can balance this with extra lemon or cheese. A tiny pinch of sugar also helps mellow it out.
Can I make this without a food processor?
You can finely mince everything by hand with a knife. It will have a chunkier, rustic texture that is lovely. It just takes a little more patience and time.
I hope this fresh recipe brings a little sunshine to your kitchen. It is such a joy to use every part of the plant. Happy cooking and enjoy every bite!
— Lidia
Carrot Top Pesto
Ingredients
- 2 cups fresh carrot tops, stems removed and thoroughly washed
- 2 cloves garlic , peeled
- 1/2 cup walnuts or pine nuts, toasted
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra -virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Thoroughly wash carrot tops in cold water to remove all grit, then pat dry with a kitchen towel.
- Place the carrot tops, garlic cloves, and toasted walnuts into a food processor.
- Pulse the mixture until the ingredients are finely chopped and combined.
- Add the grated Parmesan cheese and lemon juice to the food processor.
- With the motor running on low, slowly drizzle in the extra-virgin olive oil until the pesto reaches a smooth, emulsified consistency.
- Season with salt and pepper to taste and pulse once more to incorporate.
- Transfer to a clean container and serve immediately or store with a thin layer of olive oil on top to prevent oxidation.
