This is our favorite carrot top pest recipe made from the greens of carrots. If you're wondering what to do with leftover carrots from the garden, this carrot greens pesto is great for those!
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Snacks
Cuisine: American
Servings: 1cup
Calories: 383kcal
Author: LittleCooksReadingBooks.com
Ingredients
Green carrot tops from 1 large bunch of carrotswashed, chopped, and stems removed (yields about 1 cup when cooked)
1clovegarlicminced
2Tablespoonslemon juice1/2 fresh-squeezed lemon
1teaspoonlemon zestoptional (zest from half a lemon)
3large green onion stemschopped (green parts only)
1/2cupwalnutsoptional, or any other nut or seed
3Tablespoonsolive oil
Salt and pepperto taste
Instructions
TO BLANCH CARROT TOPS
Remove thick, tough stems from carrot greens and discard or compost.
Bring a small pot of water to boil.
While waiting for water to boil, prepare an ice bath bowl with cold water and ice cubes.
Once water is boiling, add the carrot tops and boil quickly for around 1-2 minutes.
Using tongs, remove the carrots tops from boiling water and immediately place into the ice bath to stop the cooking process.
Allow tops to cool and then place on paper towel lined plate to drain. (You may need to gently squeeze carrot tops to get excess water out.)
TO MAKE CARROT GREEN PESTO
To a food processor or blender, add cooked carrot tops, garlic, lemon juice, lemon zest, onion greens, and walnuts. Blend until a chunky paste forms, stopping to scrape down any that is stuck on the side.
Working 1 tablespoon at a time, slowly add olive oil until all olive oil is used and pesto is combined.
Add salt and pepper to taste. You can also add a little more lemon juice for more taste.
Cool and serve with crackers (we love pita crackers!), crusty bread, or even as a pesto topping for soups or pasta.
Store in an airtight container in the refrigerator for 3-4 days. (You may see the green color change, but it's still good to eat within that time frame.)
Notes
TIP FOR FREEZING CARROT TOP PESTO: Place pesto in ice cube trays and freeze in individual servings for dip, soups, or pasta toppings. (Defrost before using.)This is definitely one of those recipes you can play around with! Try adding parmesan (like traditional pesto recipes), mint, fresh basil (or other fresh herbs), or switching out the nuts or seeds you use. It's really good a variety of different ways!