Carrot Top Pesto is made with carrot greens, garlic, oil, and lemon juice for a sauce or spread that is good enough to eat with a spoon! This recipe transforms an often discarded food scrap into your new favorite pesto.
Prep Time5 minutesmins
Cook Time2 minutesmins
Total Time7 minutesmins
Course: Side Dish
Cuisine: American
Keyword: carrot top pesto
Servings: 1cup
Author: Jenné
Ingredients
1bunch of carrot greens
½cuptoasted pumpkin seedsor pepitas
1clovegarlicpeeled and trimmed
1-2tbspfresh lemon juice
½teaspoonsea salt
2-4tablespoonsextra virgin olive oil
Instructions
Place carrot tops, pumpkin seeds, garlic, lemon juice, and salt in the food processor. Blend until combined.
With the food processor running, slowly pour the olive oil in. Continue to blend for a few more seconds. The carrot pesto should have some texture and not be a smooth puree.
If desired, season the pesto with additional fresh lemon juice and salt to taste. Serve immediately or refrigerate for 1-2 hours to let the flavors marinate.
Notes
Storage Directions
Refrigeration: Leftovers keep in an airtight container in the refrigerator for 3-4 days.
Freezing: Vegan carrot top pesto freezes well in a freezer-safe container for up to 3 months and defrosts quickly in the refrigerator or at room temperature.
Recipe Pro-Tips
Wash the greens well. Start by washing the greens and stems. Use your fingers to remove any dirt and debris from the growing process and then dry the greens well with a tea towel. This will help the flavor and texture of the pesto.
Blanch the carrots if using thicker stems. If your carrots have thicker stems or you prefer less texture in your pesto, you can blanch the stems and greens before blending to soften them. To blanch, add the greens to a large pot of boiling water for 3 minutes, then transfer them to a bowl of ice water, using a slotted spoon, to stop the cooking process. Dry well before using.
Scrape down the sides of the food processor. Scrape down the sides of the food processor with a spatula before adding the olive oil, or as needed. This helps the ingredients blend to a consistent texture, especially if you have a smaller food processor.
Carrot Roasting Directions: Toss 2 bunches (1.5 lbs) of whole peeled carrots with 3 tablespoons of oil and 1/2 teaspoon each of salt and pepper until combined. Add to a silicone mat or parchment paper-lined baking sheet and bake in an oven preheated to 450°F for 30 minutes, or until cooked through and tender.