Name: Carrot Top Pesto with Roasted Carrots
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Other
Ingredients: 2 cups carrot tops; 0.5 cup fresh parsley; 1 clove garlic; 0.25 cup pine nuts; 1 lemon; 0.25 cup olive oil; Salt and pepper

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Carrot Top Pesto with Roasted Carrots

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Add pine nuts and garlic clove to the bowl of a food processor. Pulse 8 to 10 times to start breaking down and forming a paste.

Tear up the carrot tops, using mostly the leafy portion, into the bowl of the food processor. Add in fresh parsley. Put lid back on and run on low until the mixture is well combined.

Zest 1 lemon into the food processor, and squeeze the juice from ½ the lemon into the bowl. Reserve the other lemon half for another use. Season with salt and pepper to taste.

With food processor running on low, drizzle olive oil into the top until desired texture is reached. I don’t use exact measurements, so I eyeball it until the pesto reaches a thickness that’s not runny but also not a thick paste.

Substitutions: Use toasted walnuts, cashews or macadamia nuts if you don’t have pine nuts. If you don’t have parsley, use an additional ½ cup carrot tops or mint.

Nutrition

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Tips & Tricks (5)

Blanch Carrot Tops First 🥦
Briefly blanch the carrot tops for 30 seconds, then shock in ice water to preserve their vibrant green color and reduce any bitter earthiness while maintaining nutrients.
Toast Pine Nuts Separately 🔆
Lightly toast your pine nuts in a dry pan for 2-3 minutes before adding to the pesto to unlock deeper, nuttier flavors that won't get lost in blending.
Freeze in Ice Cube Trays 🧊
Portion pesto into ice cube trays before freezing, then pop cubes into freezer bags for perfectly portioned servings that thaw quickly for eggs, dips, or quick finishing.
Balance Acid at the End 🍋
Add lemon juice last and taste as you go—this prevents over-oxidation of greens and allows you to fine-tune brightness without the pesto turning bitter.
Roast Whole Carrots Unpeeled 🥕
Keep carrot skins on when roasting to retain sweetness and nutrients; the charred exterior caramelizes beautifully and provides textural contrast to the creamy pesto.