Home Recipes Carrot Top Pesto

Carrot Top Pesto

Sorrel Scott
Cooking time
Serves4-8 people
Gluten-free diets
Carrot Top Pesto

Carrot tops have a grassy flavour that tastes like parsley. They're great turned into pesto. Blitz them with lemon juice, garlic, a handful of nuts and Parmesan. Loosen with extra virgin olive oil. The pesto is delicious stirred into pasta and rice. Try tossing boiled potatoes or roasted carrots in it. Or drizzle over soups and salads.

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layout 1 comment

Ingredients

  • The green tops from a bunch of carrots
  • The juice of ½ lemon
  • 1 garlic clove, peeled & chopped
  • 75g cashews, walnuts or almonds, chopped
  • A handful of grated Parmesan (optional)

Prep: 10 mins | Cook: nil

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Method

1. Trim the carrot tops off the carrots. Thoroughly wash the tops to get rid of any dirt. Roughly chop them.
2. Pop the carrot tops into a food processor and add the lemon juice, garlic, chopped nuts and a handful of grated Parmesan, if you're using it. Add 3 tbsp olive oil. Whizz till you have a coarse paste. Taste and add more salt or pepper, if needed. Loosen with a little more olive oil or a splash of water, if it seems a bit thick.
3. Spoon the pesto into a sterilised jar and top it with a few spoonfuls of olive oil. The pesto will keep for up to 2 weeks in the fridge. Or freeze in individual portions for up to 3 months.
4. Herb is the word
Add a handful of fresh herbs to the mix, if you like. Parsley, mint, oregano and basil would all go really well.
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Momma

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Jeff

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Very good, and a great idea for using up carrot tops; I’ve chucked them in soup before but this recipe puts them front and centre. I found it needed a bit more lemon juice but as with any pesto (or similar things like hummus) it’s easy to adjust as you go along - give it a go!