Carrot Top Pesto
This quick 15-minute Carrot Top Pesto is kid-friendly, nutritious, and a great way to reduce food waste while making yummy homemade pesto!
Servings 4
Ingredients
- 2 cups fresh carrot tops, destemmed and washed from about 4–6 carrots
- 1/2 cup walnuts or pecans or pine nuts
- 1 cup fresh basil leaves
- 1-2 cloves garlic, minced
- 1/3 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp grated Parmesan cheese or nutritional yeast for vegan
- 1-2 tbsp water if needed for consistency
- Zest of 1 lemon for extra brightness optional
Instructions
- Wash carrot tops thoroughly and pat dry. Remove thick stems and keep the tender leaves and thin stems.
- Toast walnuts or pecans in a dry skillet over medium heat for 2–3 minutes, stirring frequently until fragrant.
- Add carrot tops, toasted nuts, basil, and garlic to a food processor. Pulse for 10–15 seconds until chopped.
- Add Parmesan cheese and lemon juice. Pulse a few times to combine.
- With the processor running, slowly drizzle in olive oil until the pesto becomes creamy and smooth.
- If the pesto is too thick, add water one tablespoon at a time while pulsing.
- Add salt and pepper and adjust lemon juice to taste. Transfer pesto to a jar and cover the surface with a thin layer of olive oil before refrigerating.
