Carrot Top Pesto - did you know that you can make a delicious pesto from carrot tops? The perfect no waste food solution! Carrot top, garlic, cashews and olive oil! Use it like you would any other pesto.
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How to Make a Pesto
Did you know that you can make a pesto out of pretty much any green? I've made Basil Pesto a lot and even a Spinach Pesto.
Once you learn the basic formula for a pesto, you can try all different kinds. A pesto is simply a combination of greens, nuts, cheese, olive oil and garlic. You can combine those in almost an infinite number of combinations.
Using Carrot Tops to Make Pesto
When I found these fresh carrots with these gorgeous tops, I knew just what I was going to do with them. I had already decided to roast the carrots, add some shredded rotisserie chicken and make a grain bowl. All it needed was a topping to add some zing.
Hello, carrot top pesto! I googled around and found several variations. Some had you add cilantro leaves, some basil and some parsley. I was planning on using parsley with the carrot tops, but then forgot to get some at the store, so mine is made using just the carrot tops.
Carrot Top Pesto
This was so good! The carrot tops reminded me a little bit of arugula. I used cashews for the nuts and didn't bother adding any cheese to this, though parmesan would have worked great. I kept this very simple with just carrot tops, garlic, cashews and olive oil. You could easily vary it by adding cilantro, basil or parsley and parmesan cheese.
It is super easy to make carrot top pesto. In your favorite food processor, process the garlic and cashews. Then add the carrot tops and process until finely chopped up. Slowly add the olive oil while the processor is running.
Looking for ways to use carrots:
After you've made the pesto these Za'atar Roasted Carrots are a delicious way to use the carrots!
How about these light and healthy Chicken Lettuce Wraps!
Everyone loves this colorful Beet, Carrot and Chickpea Salad!
Carrot Top Pesto
Ingredients
- 2 cup carrot tops washed
- 1 clove garlic
- ¼ cup toasted cashews
- ¼ - ½ cup olive oil
Instructions
- Add the garlic and cashews to a food processor bowl and process until chopped up. Add the leaves and pulse until it's coarsely chopped. While the processor is running, pour in the olive oil, until everything is combined. Season with salt and pepper.
Nutrition
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Update Notes: This was originally published in 2016 and has been updated for 2018.
Miz Helen says
What a fun pesto, can't wait to try this one! Hope you are having a wonderful week and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
April J Harris says
I've heard of using carrot tops but never had the courage - I'll definitely give this recipe a try though! It looks so fresh and tasty, Pam. Pinning and sharing. Thank you so much for being a part of the Hearth and Soul Link party. Hope you are having a lovely week!
Pam Greer says
You need to try it, especially if you get gorgeous carrot tops.
Ann says
Same here. You never see fresh carrot tops like that at the supermarket. The rhubarb is alwaysbflaccid as well. Wish I had access to a CSA where I live or even a farmer's market that didn't require a two hour drive.
Ann says
Not since I grew carrots have I seen such sprightly tops! Your meal looks delicious.