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Carrot Greens Pesto Recipe

4.9 from 132 reviews

A vibrant, nutrient-packed carrot greens pesto that utilizes carrot tops and spinach, blended with garlic, nuts, olive oil, and parmesan cheese. This versatile pesto brightens up any dish and is perfect for adding a fresh, herby twist to pasta, sandwiches, or as a dip.

Ingredients

Scale

Pesto Ingredients

  • 1 cup washed and spun carrot tops
  • 1 cup spinach leaves
  • 2 cloves garlic
  • ¼ cup pine nuts or cashews
  • ½ cup to ⅔ cup olive oil
  • ½ cup parmesan cheese

Instructions

  1. Prepare Ingredients: Thoroughly wash and spin the carrot tops to remove any grit or dirt. Ensure the spinach leaves are fresh and clean. Peel the garlic cloves.
  2. Process Greens and Nuts: In a food processor, combine the carrot tops, spinach leaves, garlic, and pine nuts (or cashews). Pulse the mixture until it is finely minced, forming a coarse green paste.
  3. Add Olive Oil: With the food processor running, slowly drizzle in the olive oil. Continue blending until the pesto reaches a smooth, creamy consistency.
  4. Incorporate Parmesan Cheese: Pulse the parmesan cheese into the pesto until evenly mixed but still slightly textured.
  5. Rest for Flavor: For optimal flavor development, allow the pesto to rest covered at room temperature for 10 to 15 minutes before serving. This resting time lets the flavors meld beautifully.

Notes

  • Use pine nuts or cashews according to preference or availability.
  • Adjust olive oil quantity for desired pesto consistency.
  • Store leftover pesto in an airtight container in the refrigerator for up to 3 days; drizzle a thin layer of olive oil on top to preserve freshness.
  • Can be frozen in ice cube trays for future use.
  • Perfect as a sauce for pasta, a spread for sandwiches, or a dip for vegetables.

Keywords: carrot greens pesto, carrot top recipe, pesto recipe, green pesto, healthy pesto, homemade pesto, spinach pesto, carrot greens sauce