carrot greens pesto

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.

Carrot Top Pesto

garlic (chopped)

tbsp freshly-squeezed lemon juice

lemon

carrot

mint leaves

green onions (fresh green parts only)

raw walnuts ((optional))

olive oil

salt and pepper (to taste)

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.&nbsp;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.

You can make pesto out of virtually any leafy green. Here's how to make pesto with carrot tops, watercress, and spinach!

Dairy-Free Pesto (3 Ways)

carrot top leaves

pinenuts

watercress

walnuts

lemon juice

spinach

almonds

vegan parmesan

garlic

salt and pepper

extra virgin olive oil

Blitz

Choose which type of pesto you'd like to make. Add all the ingredients listed under it to a food processor, along with parmesan, garlic, salt, and pepper. Pulse until leaves are broken down.

Scrape down the sides of the food processor and put the lid back on. With the food processor running, slowly pour in olive oil until full incorporated.

Carrot greens pesto is super quick and easy to make, all vegan and full of nutrients. It takes just a handful of ingredients and the result is a flavoursome pesto that's full of vitamins.

Carrot Greens Pesto

carrot greens

yeast

tsp salt

tsp, peppercorn

In a kitchen blender

In a kitchen blender or food processor, add all ingredients and whiz until everything is well mixed together.

Taste the carrot green

Taste the carrot green pesto and adjust the seasoning to your liking.

How to make Carrot Greens Pesto

Top 3 carrot greens pesto recipes from across the web

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Top Tags

Carrot Top Pesto

Dairy-Free Pesto (3 Ways)

Carrot Greens Pesto

Top 3 carrot greens pesto recipes from across the web

The most viewed carrot greens pesto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Carrot Top Pesto

Dairy-Free Pesto (3 Ways)

Carrot Greens Pesto

The most viewed carrot greens pesto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine