Lykkers, ever wondered what to do with those leafy carrot tops? Don't toss them! This vibrant carrot top pesto recipe is a game-changer, turning what's often discarded into a zesty, herby sauce that's bursting with flavor.
With a perfect balance of earthy carrot greens and fragrant basil, this dairy-free pesto is ready in just 5 minutes.
It's creamy, versatile, and adds a pop of brightness to everything from pasta to roasted veggies. Let's dive into this waste-free, delicious adventure!
Why Carrot Top Pesto?
Carrot tops are nutrient-packed, rich in vitamins A and C, and have a slightly earthy, parsley-like flavor. Combining them with basil tames their bitterness, creating a pesto that's fresh, lemony, and nutty.
This recipe is not only sustainable but also budget-friendly—carrot tops are free with every bunch of carrots (about $2–$3 at most grocery stores). Plus, it's vegan, gluten-free, and perfect for quick meals. Whether you're a pesto pro or a newbie, this recipe is foolproof and fun!
Ingredients
To make about ¾ cup of pesto (6 servings, ~2 Tbsp each), gather these fresh ingredients:
- 1 cup loosely packed carrot tops (from 1 small or ½ medium bunch, ~20 g), tough stems removed
- 1½ cups tightly packed fresh basil leaves, large stems removed
- ⅓ cup pine nuts ($3–$4 for a small bag, like Trader Joe's brand; or substitute walnuts or cashews)
- 2 Tbsp freshly squeezed lemon juice (about 1 small lemon)
- 2 medium cloves garlic, peeled
- ½ tsp sea salt
- 2 Tbsp extra olive oil (use a good-quality brand like California Olive Ranch)
- 1–2 Tbsp water (adjust for desired consistency)
Preparation Steps
Step 1: Prep the Carrot Tops
- Select the freshest, greenest carrot tops from your bunch.
- Remove tough, stems; keep the tender leaves.
- Rinse thoroughly under cold water to remove any grit, then pat dry with a clean kitchen towel.
Step 2: Blend the Pesto
- Add carrot tops, basil, pine nuts, lemon juice, garlic, and sea salt to a food processor or small blender.
- Pulse 5–7 times until the mixture is finely chopped and forms a chunky paste.
- With the processor running, slowly drizzle in the olive oil through the feed tube until the mixture is smooth and creamy.
Step 3: Adjust Consistency
- Add 1 Tbsp water and blend briefly. Check the texture—it should be dippable but not runny.
- If needed, add an additional 1 Tbsp water, blending after each addition to avoid diluting the flavor.
- Taste and tweak: more lemon juice for zing, olive oil for richness, or basil if it's too earthy.
Step 4: Store or Serve
- Transfer pesto to a clean, airtight jar or container.
- If storing, drizzle a thin layer of olive oil on top to preserve freshness.
- Refrigerate for up to 4–5 days; note that the bright green color may fade slightly over time.
Serving Suggestions
This pesto's vibrant green hue and zesty flavor make it a showstopper. Here are some ways to enjoy it:
Pasta Perfection: Toss 2 Tbsp pesto with 1 cup cooked pasta (like Barilla gluten-free spaghetti) for a quick meal.
Veggie Boost: Drizzle over roasted carrots or potatoes for a herby, nutty kick.
Protein Pairing: Spread on grilled chicken or tofu for a flavor-packed main.
Grain Glory: Stir into cooked quinoa or farro for a nutritious side dish.
Presentation Tip: Garnish with a sprinkle of pine nuts or a lemon zest curl for a restaurant-worthy look.
Nutritional Highlights
- Per 2 Tbsp serving:
- Calories: 106 kcal
- Carbohydrates: 3.5 g
- Protein: 1.3 g
- Vitamins: High in vitamin A (983 IU) and vitamin C (4.8 mg)
Let's Hear from You, Lykkers!
This carrot top pesto is a vibrant, waste-free way to elevate your meals with minimal effort. Its lemony, herby goodness pairs with nearly everything, and the 5-minute prep makes it a weeknight hero. What dishes did you pair it with, Lykkers? Any creative twists, like swapping basil for arugula or adding a pinch of red pepper flakes?
Share your experiences in the comments or tag your creations on Instagram. Happy cooking!
