I love finding new ways to use food! Especially when it’s food that typically goes to waste. I have been looking for ways to use up carrot tops for quite some time. I like adding the greens to sandwiches, burritos, salads, and pasta. However, I often struggle to use them all before they turn. Until now.
Carrot greens have a somewhat bitter taste and I think they taste a little spicy too. Due to their bitter taste, people used to believe they were toxic. However, the leafy green tops are actually quite nutritious!
This recipe utilizes your carrot greens and creates a delicious pesto to be used as you please. I got a tip at the farmers market to try the greens in a pesto and it was a great idea! This pesto works great in pasta, on toast or sandwiches, and on pizza. Note: You can also make this recipe with radish or beet greens!
Carrot Greens Pesto
- 1/4 cup walnuts
- 1 cup packed carrot greens or 2 cups loose
- 1/2 cup packed basil or 1 cup loose
- 1 garlic clove
- 1 tablespoon lemon juice
- 1 teaspoon nutritional yeast optional
- 1/4 cup extra virgin olive oil
- Salt + pepper to taste
- Add walnuts to a food processor or powerful blender and mix until mostly smooth.
- Add carrot greens, basil, garlic, lemon juice, and nutritional yeast (if using) and mix again until the carrot greens are mostly broken down.
- Add olive oil and mix once more until well-combined. Start with 1/4 cup and add more if needed until the desired consistency is reached.
- Add salt + pepper to taste.
- Store in the refrigerator or freeze. If using quality olive oil it will likely harden in the fridge. Set out for 10+ minutes to soften prior to use. The bright green color may turn a darker color in the days following. Don’t worry! This is normal and doesn’t mean the pesto is bad.