How to Make Carrot Top Pesto

You've probably seen gorgeous bunches of carrots at the farmers' market and wondered what to do with the fresh green tops. Pesto is one of the simplest things you can make with the nutritious green tops and it brings out their earthy flavor. Just process the carrot tops along with pine nuts and parmesan for a classic pesto. Or make a healthier pesto by using heart-healthy avocado and lemon juice. You could also make a vegan carrot top pesto that really lets the flavor of the carrot tops shine.

Ingredients

Pine Nut Carrot Top Pesto

Makes 1/2 cup (126 g) of pesto

2 cups (50 g) of carrot tops
1 garlic clove
3 tablespoons of pine nuts
1/2 cup (12 g) of packed fresh basil leaves
1/4 cup (20 g) of finely grated Parmesan
1/2 cup (120 ml) of extra-virgin olive oil

Avocado and Carrot Top Pesto

Makes 1/2 cup (126 g) of pesto

2 to 3 large handfuls of carrot tops
1/2 of a ripe avocado
Juice from 1/2 a lemon
2 cloves of garlic
1 teaspoon of olive or avocado oil (optional)
1 large handful of walnuts
Salt and pepper to taste

Vegan Carrot Top Pesto

Makes almost 1/2 cup (126 g) of pesto

2 cups (50 g) of (lightly packed) carrot tops
1 large garlic clove, roughly chopped
1 tablespoon of freshly squeezed lemon juice
1/4 cup (60 ml) of extra-virgin olive oil
1/2 to 3/4 teaspoon of salt

Method 1

Method 1 of 3:

Making Pine Nut Carrot Top Pesto

1
Trim and measure the carrot tops. Get out a few bunches of fresh carrots with bright, green tops. Wash the carrots and tops thoroughly. Cut off the tops and dry them completely on a kitchen towel or in a salad spinner. Roughly chop the tops in order to get 2 cups (50 g) of carrot tops.^{[1]XResearch source}
- Since most grocery stores won't offer conventionally grown carrots with the tops still attached, you'll probably want to buy organic carrots with their tops.
2
Blitz the garlic and nuts. Place 1 garlic clove and 3 tablespoons of pine nuts into a small food processor. Put the lid on and blitz the garlic and pine nuts until they're thick and pasty. You could also use almonds or walnuts, if you prefer.^{[2]XResearch source}
- Use the smallest food processor you have, since the blade of a larger one may not reach the garlic and pine nuts.
3
Add and puree the basil, parmesan, and carrot tops. Measure out 1/2 cup (12 g) of packed fresh basil leaves and 1/4 cup (20 g) of finely grated Parmesan. Add them to the food processor along with the carrot tops that you cleaned. Put the lid on the processor and puree the pesto until the mixture is a chunky paste.^{[3]XResearch source}
- You don't have to chop the basil leaves. Just strip enough leaves off of the stems to make 1/2 cup (12 g).
4
Pulse in the olive oil and taste the pesto. Add 1/2 cup (120 ml) of extra-virgin olive oil to the pesto and put the lid back on the processor. Pulse it several times so the oil is incorporated and the pesto thins a little. Remove the lid and taste the pesto. Add salt and pepper according to your taste.^{[4]XResearch source}
- You can make the carrot top pesto up to one day in advance. Ensure that you press plastic wrap or a lid directly onto the pesto so it doesn't turn dark as it chills.
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Method 2

Method 2 of 3:

Making Avocado and Carrot Top Pesto

1
Wash and dry the carrot tops. Gather 2 to 3 large handfuls of carrot tops from a few bunches of carrots. Wash them thoroughly and dry them. You can dry them on a kitchen towel or use a salad spinner. Discard any large tough stems and put the rest of the carrot tops into a small food processor.
- While you can use the tough stems, your pesto just might not be very smooth.
2
Blend the carrot tops, avocado, lemon juice, garlic, and olive oil. Slice an avocado in half and scoop the flesh from one half into the food processor. Cut a lemon in half and squeeze all of the juice from one half into the processor. Add 2 garlic cloves and 1 teaspoon of olive or avocado oil. Put the lid on and blitz the pesto until it's smooth.
- For a lower calorie pesto, you can leave out the olive or avocado oil.
3
Add the walnuts and seasoning. Remove the food processor lid and toss in 1 large handful of walnuts. Put the lid on and blend the pesto until the nuts are completely processed. Take off the lid and stir in salt and pepper according to your taste.
- You can store the avocado carrot top pesto for up to one day. The lemon juice will help prevent the avocado from browning quickly.
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Method 3

Method 3 of 3:

Making Vegan Carrot Top Pesto

1
Wash and dry the carrot tops. Get out a few bunches of carrots with fresh tops. Wash the carrots and tops completely. Cut off the tops and place them on a kitchen towel to dry. Discard any large or thick stems. Use a knife to carefully chop the tops into large pieces. Measure out enough carrot tops to get 2 cups (50 g) of packed greens.^{[5]XResearch source}
- You could also use a salad spinner to dry the carrot tops.
2
Pulse the carrot tops and garlic. Put the carrot tops into a small food processor and roughly chop 1 large garlic clove. Add the garlic and put the lid on the processor. Blitz the greens and garlic until they're minced.^{[6]XResearch source}
- If you try to use a large food processor, the blade may not be able to process all of the garlic and carrot tops.
3
Measure and add lemon juice, olive oil, and salt to the pesto. Remove the food processor lid and add 1 tablespoon of freshly squeezed lemon juice, 1/4 cup (60 ml) of extra-virgin olive oil, and 1/2 teaspoon of salt. Blend the pesto until it's thick and smooth. Taste the pesto and add more salt according to your taste.^{[7]XResearch source}
- You might need to scrape down the sides of the processor.
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