Recipe · summer
Carrot Top Pesto
A great way to use up the carrot tops most people throw away — don't waste them, they're more nutritious than the root itself.
Meal: dinnerMain: carrotHands-on: 15 min
Ingredients
- 4 cups chopped carrot tops (or half carrot top, half basil)
- 3–4 garlic cloves
- Juice of 1 lemon
- 1/3 cup+ olive oil
- 1/2 cup nuts of choice
- Salt and pepper
- 1/4–1/3 cup parmesan
Steps
- 1Puree the greens, garlic, lemon juice, and olive oil.
- 2Add the nuts, salt, and pepper, and blend.
- 3Blend in the parmesan.
Meet the plant
- Carrot TopsContain more vitamin C and A than the carrot root itself — don't throw them away.
Tips that help here
- Full Sun vs. Partial ShadeFruiting plants want all the sun they can get; leafy greens prefer a gentler touch.
More like this
- Radish Green PestoA genuine discovery story — Cindy grew radishes only as a row marker for carrots, tried the greens on a whim, and now calls this the "BEST pesto Ever!"
- Basil PestoA summer staple in Cindy's kitchen — "It isn't possible to have too much basil in my opinion. That's what pesto is for."
- Nasturtium PestoCindy's own words: "Best pesto ever!" A creative way to use the peppery leaves of an often-overlooked garden flower.