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Carrot Top Pesto

This recipe transforms often-discarded carrot greens into a vibrant, flavorful pesto. Combined with fresh basil, parsley, toasted marcona almonds, and quality olive oil, it offers a unique, herbaceous, and sustainable twist on the classic condiment, perfect for elevating a variety of dishes.
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Servings: 6 people
Course: lunch/dinner
Cuisine: Italian
Calories: 1925
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup carrot top leaves
  • 1/8 cup basil
  • 1/4 cup parsley
  • 3/4 cup toasted marcona almonds
  • 2/3 cup extra virgin olive oil
  • 1 tsp coarse salt

Equipment

  • 1 Food Processor or Blender Essential for achieving a smooth, consistent pesto.
  • 1 Measuring Cups and Spoons For accurate ingredient portions.
  • 1 Rubber Spatula For scraping down the sides of the food processor.
  • 1 Cutting Board For preparing the greens if not using a processor for initial rough chop.
  • 1 Airtight Container For storing the finished pesto.

Method
 

  1. Thoroughly wash and spin dry the carrot top leaves, basil, and parsley to remove any dirt and excess moisture.
  2. Place the dried carrot top leaves, basil, parsley, toasted marcona almonds, and coarse salt into the bowl of a food processor.
  3. Pulse the ingredients a few times until they are roughly chopped and combined.
  4. With the food processor running on low, slowly stream in the extra virgin olive oil.
  5. Continue to process until the pesto reaches your desired consistency, scraping down the sides of the bowl with a rubber spatula as needed.
  6. Taste the pesto and adjust seasoning if necessary, adding more salt if desired.
  7. Transfer the finished carrot top pesto to an airtight container.
  8. To preserve its vibrant green color and freshness, pour a thin layer of olive oil over the surface of the pesto before sealing the container.
  9. Store the pesto in the refrigerator for up to a week, or freeze for longer storage.
  10. Serve as a pasta sauce, a spread, a dip, or a garnish for various dishes.

Notes

Ensure all greens (carrot tops, basil, parsley) are thoroughly washed and completely dry before processing; any excess water will dilute the flavor and compromise shelf life. For optimal flavor and less bitterness, use tender, young carrot tops. Blanching the carrot tops briefly in boiling water and then shocking in ice water can further reduce bitterness, though it's often unnecessary for fresh, young greens. Gradually stream in the olive oil to emulsify properly and achieve a creamy texture. Avoid over-processing, which can heat the pesto and diminish its vibrant color and fresh taste. A squeeze of fresh lemon juice can brighten the flavors, and a small clove of garlic can add depth, if desired, to balance the earthiness of the carrot tops. This pesto is incredibly versatile: excellent with pasta, as a spread for sandwiches, a dip, or a vibrant garnish for roasted vegetables.