What can you do with carrot tops? Make pesto! We urge you to try this version, even if you have made pesto before. It’s mildly earthy, thanks to fresh basil. This recipe is worth saving!
Adds a herby brightness and flavor to pasta, quinoa roasted potatoes, roasted carrots, or chicken. Bonus? This recipe is dairy-free, and it can be made in only five minutes using a food processor. Let’s make some pesto!
This carrot top version is adapted from our Simple Vegan Pesto. It adds just enough basil to balance out the earthiness of carrot tops. Garlic, lemon juice, and pine nuts kick this pesto.
All of this is blended in a blender or food processor with water and olive oil to make it saucy. It will produce a creamy, drizzling pesto to add instant flavor to any meal!
1 cup of loosely packed carrot stems (1 medium or 1/2 small bunch yields about 20 g or 1 cup)
Fresh basil leaves packed tightly in 1 1/2 cups, stems removed.
Pine nuts can be substituted with walnuts, cashews, pistachios, or a mixture of these.
Lemon juice 2 Tbsp
Peeled two medium cloves of garlic
Half a teaspoon of sea salt
Extra virgin olive oil, two tablespoons (plus as much as you need)
Use 1-2 tablespoons of water (plus as much as necessary)
Then, remove the greens and rinse the carrots. Choose the gardens that look the most fresh. The rest can be thrown away (or saved for bunnies – they love them!) ).
All ingredients, except for the water, should be added to a Food Processor or Small Blender and processed until it becomes a chunky mix. Water can be added in small amounts (15 ml at a time) until the pesto is creamy and dippable.
Add more oil if you want it richer, lemon juice if you prefer brightness, basil leaves if the sauce is too thin, or water based on your desired consistency.
Enjoy with roasted carrots or potatoes. Pasta is also delicious! Pesto can be stored in the fridge for up to 4-5 days. However, it will lose its vibrant green color.