Carrot tops, the leafy greens attached to carrots, are often thrown away without a second thought. However, they are packed with nutrients and can used as an herb to enhance flavor such as in this Carrot Top Pesto! I make this pesto frequently in the summer and it is a huge hit! It goes deliciously with any dish you would use pesto in.
In an age where sustainability and reducing waste have become paramount, finding innovative ways to use every part of the food we consume is more important than ever. This carrot top pesto recipe is a delightful and sustainable twist on the traditional basil pesto that not only reduces food waste but also introduces a unique flavor profile to your culinary repertoire.
Ingredients for Carrot Top Pesto
Carrot top greens: 3 cups washed and rinsed. Three cups is about the amount of most bunches of carrots. This is a guide, if you have a little less than 3 cups don’t worry it will still work.
Fresh Basil: 1 packed cup of fresh basil.
Pine nuts: 1/3 cup of pine nuts. You can substitute with walnuts which will have a similar flavor in the pesto. I often interchange the two, especially when prices of pine nuts go up.
Fresh garlic: I use one heaping tablespoon for this recipe. It’s about 5-6 average cloves or 3-4 large cloves.
Olive oil: 1 cup of olive oil plus a little extra for drizzling on top of the jar you store it in.
Parmesan: 1 cup of shredded Parmesan cheese.
Salt: 1/2 teaspoon of salt.
Pepper: 1/4 teaspoon of pepper.
Equipment: Food processor. Or can be made in a high-speed blender.
How to Make Carrot Top Pesto
Yields 2 cups of Pesto.
Prepare the carrot greens: After removing the greens from the stems, rinse under cold water. Fill a large bowl with cold water, submerge the greens in the water and let soak for about 10 minutes. This allows for any debris to fall to the bottom of the bowl. Lift the greens out of the bowl, rinse again, and either spin dry in a salad spinner or pat dry with a towel.
Blend: In a food processor, add the pine nuts and garlic. Pulse about 3-4 times to chop.
Add the carrot tops and basil, and pulse severals time to chop and blend. Next add the parmesan cheese, 1/2 cup of olive oil, salt and pepper, and blend until desired texture (usually about 10-20 seconds).
Using the liquid shoot of the food processor, and with the machine on, pour the remaining 1/2 cup of olive oil into the shoot. Blend until desired consistency.
Serve and Enjoy!
How to Store Carrot Top Pesto
Store pesto in an airtight container. Once you have added the pesto to the container, drizzle a thin layer of olive oil over the top of the pesto. This will help prevent the top from turning brown due to oxidization of the basil leaves.
Pesto can be stored in the refrigerator for up to 1-2 weeks. Store in the freezer for up to one year.
Pesto freezes beautifully! During the summer, I make numerous batches of Basil Pesto, Kale Pesto, and this Carrot Top Pesto. I divide them into small containers and store them in my freezer to be used in the winter months. There is nothing like taking a container of your own fresh made pesto from the freezer and using it in dishes throughout the winter!
Ways to Use Carrot Top Pesto
Carrot top pesto is incredibly versatile and can be used in a variety of dishes. Here are a few ideas:
- Pasta: Toss the pesto with your favorite pasta for a quick and easy meal.
- Sandwiches and Wraps: Spread the pesto on sandwiches or wraps for an extra burst of flavor.
- Salad Dressing: Mix the pesto with a bit of vinegar or additional lemon juice to create a tangy salad dressing.
- Dip: Use the pesto as a dip for vegetables, crackers, or bread.
Sustainability
Incorporating carrot top pesto into your cooking routine is a small but meaningful step towards a more sustainable lifestyle. By using the entire carrot, you reduce waste and gain a delicious new ingredient to enhance your dishes. This practice can extend beyond carrots to other vegetable greens and scraps, inspiring more creative and eco-friendly cooking habits.
Embracing zero-waste cooking is not just about reducing waste; it’s about rethinking how we use food, valuing every part of what we consume, and discovering new and delicious ways to enjoy it. Carrot Top Pesto exemplifies this by transforming what was once considered waste into a culinary treasure. So, next time you buy a bunch of carrots, don’t discard the tops—turn them into something delightful and sustainable.
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Equipment
Ingredients
Instructions
- Prepare the carrot greens: After removing the greens from the stems, rinse under cold water. Fill a large bowl with cold water, submerge the greens in the water and let soak for about 10 minutes. This allows for any debris to fall to the bottom of the bowl. Lift the greens out of the bowl, rinse again, and either spin dry in a salad spinner or pat dry with a towel.
- In a food processor, add the pine nuts and garlic. Pulse about 3-4 times to chop.
- Add the carrot tops and basil, and pulse severals time to chop and blend. Next add the parmesan cheese, 1/2 cup of olive oil, salt and pepper, and blend until desired texture (usually about 10-20 seconds).
- Using the liquid shoot of the food processor, and with the machine on, pour the remaining 1/2 cup of olive oil into the shoot. Blend until desired consistency.
- Serve and Enjoy!
