With fresh and bright flavors, this carrot top pesto makes use of the oft-scorned greens from your carrot bunch, complementing them with fresh lemon, garlic, and herbs. Ready in just a few minutes and perfect on pasta, sandwiches, crackers and more.
Recipe by Yup, it's Vegan on April 23, 2018
Prep time: PT10M
Cook time: PT10M
Total time: PT20M
Rating
4.85 stars (39 reviews)
Keywords
carrot greens pesto, carrot top pesto
Ingredients
1 clove garlic (chopped)
2 tbsp freshly-squeezed lemon juice ((about 1/2 of a lemon))
1 tsp fresh lemon zest ((about 1/2 of a lemon))
carrot tops from 1 large or 2 smaller bunches of carrots ((yields 1 cup blanched))
1/4 cup fresh mint leaves
4 green onions (fresh green parts only)
1/2 cup raw walnuts ((optional))
3 tbsp olive oil
salt and pepper (to taste)
Categories
condiments
sauces
spreads
Cuisine
dairy-free
gluten-free
grain-free
nut-free
paleo
refined sugar-free
soy-free
vegan
Steps
To blanch the carrot tops: remove thick stem pieces. Bring a pot of water to a boil. Prepare a large bowl with ice cubes and cold water in it. Once boiling, add the carrot tops to the pot. Stir occasionally, cooking for about 3 minutes or until bright green and tender. Immediately remove from the pot, drain the hot water, and add the carrot tops to the ice cube bowl to stop the cooking process.
Drain the carrot tops, wring out excess liquid, and spread them on a plate to dry while you do the remaining recipe prep.
Add all of the ingredients from garlic through walnuts (if using) to the food processor. Blend until a chunky paste forms with small bits of carrot tops. Depending on the size of your food processor, you may need to stop frequently to scrape down the sides. Add the olive oil a tablespoon at a time until combined. Season to taste with salt, pepper, and more lemon juice if desired.
To use as a pasta sauce, cook your pasta in salted water according to package directions. Reserve 1/2 cup of pasta cooking water, drain the pasta, and return it to the pot. Add the reserved cooking water and carrot top pesto, stir to combine, and cook over low heat until warmed. Serve right away.
Otherwise, once cooled to room temperature, store the pesto in the fridge in an airtight container for several days. The bright green color may fade to a slightly darker green, and this is totally normal.
Nutitrion
Serving Size: 3 tablespoons
Calories: 107 kcal
Carbohydrates: 2 g
Protein: 1 g
Fat: 10 g
Saturated Fat: 1 g
Sugar: 1 g
Unsaturated Fat: 8 g
Reviews
Jane on 2022-07-03 (5 stars): Thank you for this delicious recipe. I use it every time I have carrot tops.
Leola on 2021-10-29 (5 stars): Absolutely fantastic! We made it without any mint and it had a lovely earthy-citrus taste. Paired beautifully with pita chips!
Merry on 2021-09-17 (5 stars): Bought a bunch of organic carrots at a local farm and was so delighted with the beautiful green tops that I found this recipe and decided to try it. Stirred the pesto into rice as part of last night’s supper. It is delicious! Never again will I throw away carrot tops. I didn’t have green onions and didn’t think of using chives - very good substitute idea. Thanks so much for a wonderful recipe.
rachel lindover on 2021-07-12 (5 stars): This is delicious!! I hadn't found a recipe that made these abundant greens as yummy and crave-able as this recipe! I didn't have mint on hand so subbed fresh cilantro and it came out so deliciously. Thank you for this staple recipe. Much appreciated, now I don't have to guiltily compost all my carrot greens.
ANGELA CAYNE on 2021-07-03 (5 stars): you are correct this is soooo good I added just a bit of salted vinegar and more olive oil so I could get a smoother texture
Christine on 2021-07-01 (5 stars): Wow, this is excellent. I was worried that the mint would be too strong, but it was perfect, and the whole thing tasted super fresh.
pearlmolly on 2021-04-03 (5 stars): i have made this over & over & over... more garlic (tweak it to yr own taste of course) longest part cleaning leaves from stems... aftr that it' s fast- super delish!!
Janet Hooks on 2020-12-10 (5 stars): Wow! This is great! : ) I made it EXACTLY as written, including the walnuts (and because I am not vegan, I added some parmesan cheese....and I included the walnuts. Luckily, the amount of carrot tops I have is double what is needed...so I can make TWO batches! Thank you for this amazing recipe!
Olivia on 2020-11-08 (5 stars): I just made this pesto and it’s yummy. I forgot the green onions and it’s still good! Can’t wait to try it with pasta tomorrow.
Anna on 2020-11-01 (5 stars): I just want to say I tried this with the carrot tops I grew in my garden and it was incredible. It's a shame I don't have any more until next year! Thanks for this wonderful recipe :)
Diane Bonar on 2020-10-18 (5 stars): I made this beautiful carrot top pesto today and just love it. I’m one to follow a recipe and that’s what I did...except added more garlic. We look forward to serving on fish as it has a bright Mediterranean flavor! Or using it in a white bean or couscous salad! Thanks for the recipe. Look forward to trying other recipes!
Holly Atkinson on 2020-10-11 (5 stars): Delicious! I hate throwing away carrot tops and will definitely make this again. I used cashew nuts and added some macadamia nut oil with the olive oil and it was amazing.
