Carrot top greens blended with garlic, basil, walnuts, olive oil, and a pinch of salt. This 5 Minute Carrot Top Greens Pesto is easy to make and a great way to try something new with ingredients you already have.
Happy Monday!
I can’t believe the first weekend of December has already gone by. Just three more weekends until Christmas!
But it doesn’t really feel like it. Especially since it’s so bright and sunny, though ridiculously cold and windy, here in the city.
I’m always associating Christmas with the overcast skies, cold weather, and rain or snow. So it doesn’t quite feel like Christmas just yet. But we’re definitely getting there.
Today, I wanted to introduce you to carrot top greens pesto.
I love buying colorful carrots from the farmer’s market. Most of the time, these carrots are small with huge tops. And it just seems like a waste just to toss out the carrot top greens when you can use them in your dishes too.
Like, sautéing them with garlic and a little bit of salt for a vegetable dish, or adding them to your soups, or using them as garnish instead of parsley or cilantro. Seriously, soo good.
These carrot top greens are so gorgeous and lacy and perfectly edible.
Since they come in abundance, and I had leftover from using carrots in my soups, I decided to turn these carrot top greens into a pesto.
The only downside is that you have to make sure you wash them well. Sometimes dirt clings to the carrot tops so you want to make sure that they’ve been washed a few times.
In a blender or food processor, add carrot top greens, a clove of garlic, basil, walnuts, olive oil, and a pinch of salt. If you like, you can add parmesan cheese for a creamier taste. Blend until smooth.
Serve the 5 Minute Carrot Top Greens Pesto on pasta, or use it as a dip or a spread.
Enjoy!
- 5 Minute Carrot Top Greens Pesto
- 1 ½ cups carrot top greens, washed thoroughly
- ½ cup basil leaves
- ½ cup walnuts, chopped
- ⅓ cup olive oil
- 1 small clove of garlic
- Pinch of salt, more to taste
- In a blender or food processor, add carrot top greens, garlic, basil, walnuts, olive oil, and a pinch of salt. Blend until smooth. Add more salt as needed to taste.
- Serve the 5 Minute Carrot Top Greens Pesto on pasta or as a dip or spread.
That’s a really cool idea! I never thought the greens would taste like much of anything, so I’ve never tried to eat them. Actually, I usually buy the carrots without tops because the ones with them are way more expensive, but knowing I can use the tops for something might make it worth my while!
Usually when I get carrots from the farmer’s market, it comes with the top and they ask me if I want to keep the tops or they can take it off for me. I love that there’s multiple uses for them.
This is a great idea I can’t say I have ever thought of eating the tops of carrots I’ll to do some experimenting next time I can get hold of some
This is so creative! I would have never thought to use carrot tops! Also thanks so much for stopping by my blog!
I hope you’ll like it!
Fast, easy, and healthy!
This recipe looks so delicious. What a great way to use carrot tops!
Thank you so much, Ginette! Hope you’ll like it!
Great idea! I woke up to snow this morning here. It was so pretty!
What an interesting use of the carrot top greens!! Hate throwing them out so love this idea!
Thanks, Taylor!
What a creative idea! I would have never thought to do this! Thanks for sharing, I needed a good pesto recipe. 🙂
I hope you’ll like it, Arlene!
Well this looks so good!!
Violet
http://www.iamnoshrinkingviolet.co.uk
Thanks, Violet!
This is so different to any pesto I’ve made – great idea!
Thank you!