Carrot Top Pesto

A sustainable recipe to minimize food waste, make an ecological impact, and support the growing process.

The carrots used here were grown on Madsnacks Produce in Oakley, Utah.

Fresh Carrot Top Pesto. Photo - Liliane Chisolm

Carrot Top Pesto Recipe

Discover a burst of fresh, vibrant flavor with this carrot top pesto! By using the often-overlooked leafy greens from carrots, you can turn this simple ingredient into a beautiful creation. A delicious way to make the most of your produce while contributing to a more sustainable and waste-free kitchen. A vegan option is mentioned by not using the parmesan cheese.

INGREDIENTS:

• 1 cup carrot top greens

• 1 cup fresh basil leaves

• Half of a lemon, juiced

• 1 small garlic clove

• 1/2 cup of pine nuts or walnuts

• 1/3 cup of extra virgin olive oil

• Sea salt and freshly ground pepper

• 1/4 cup grated parmesan cheese, optional

DIRECTIONS:

Combine the pine nuts or walnuts, garlic, sea salt, and pepper in a food processor. Pulse until they are thoroughly chopped and mixed. Add the lemon juice and pulse again. Add the carrot top greens and basil leaves into the processor and pulse until combined. Drizzle in the olive oil and mix until it begins to become creamy. If using parmesan cheese, lastly add into the food processor and briefly mix until all combined.

*Add extra olive oil for a smoother and creamier pesto

A Beautiful Madsnacks Carrot with Pesto. Photo - Liliane Chisolm