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Carrot Top Pesto

Print Recipe
Minimal waste pesto using green carrot tops for a carrot-y, pepper-y sauce.
Course Main Course
Keyword carrot, pasta, pesto

Equipment

  • 1 blender or food processor

Ingredients

  • 1/3 cup pine nuts
  • 1/3 cup walnuts
  • 2 cups packed carrot tops
  • 2 cloves garlic
  • 1/4 cup Pecorino Romano
  • 1/2 cup olive oil
  • 1 tsp lemon juice
  • salt
  • pepper

Instructions

  • Toasted your pine nuts and walnuts in the oven until golden brown and fragrant. They can be toasted in a pan or in the oven at 350F for 3-5 minutes.
  • While toasting, wash your carrot tops and trim off any leafy bits that are wilted or dry. Cut into smaller chunks to more easily fit into a food processor or blender.
  • After nuts have toasted, add nuts, garlic, and cheese to blend first until into a smaller grit.
  • Add carrot tops and pulse until mostly blended.
  • Continue blending and drizzle in olive oil. Reduce or add additional as necessary until achieved desired consistency.
  • Add lemon juice, salt, and pepper to taste.
  • Mix into some pasta or serve alongside some bread or crackers!