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Carrot Top Pesto

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Ingredients Method Notes

Ingredients
  

  • 2-3 cups Fresh carrot top leafy greens
  • ⅓ cup toasted cashews
  • ½ cup Parmesan or pecorino
  • ⅓ cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 clove garlic
  • ¼ tsp salt
  • ¼ tsp pepper

Method
 

  1. Start by washing your carrot tops thoroughly. Garden-grown especially tend to hold onto dirt. Pat them dry, then roughly chop. If any stems feel thick or fibrous, discard those and keep the tender parts.
  2. Add the carrot tops, roasted cashews, and garlic to a food processor. Pulse several times until everything is finely chopped but not yet a paste. You’re looking for an even, crumbly texture at this stage.
  3. Add the salt and pepper, grated cheese, and lemon juice. Pulse again until the mixture begins to come together. The lemon is key here as it cuts the natural bitterness of the carrot greens and keeps the flavor lively.
  4. With the food processor running, slowly stream in the olive oil. Continue blending until the pesto reaches a smooth, spoonable consistency. Add salt & pepper to taste. You can stop slightly coarse for a more rustic texture or blend longer for a silkier finish.

Notes

This pesto leans more “sauce” than traditional pesto, thanks to the cashews. It spreads beautifully and holds up well in cooking.
Try it:
  • As a base for pesto pizza
  • Tossed with pasta or roasted vegetables
  • Spread on sandwiches or wraps
  • Spoon over grilled chicken or fish
Store in an airtight container in the fridge for up to 5 days.  To keep it vibrant, pour a thin layer of olive oil over the top before sealing.