Carrot top pesto

carrot pestoOne of my favorite things to eat is fresh pesto. There’s just something quite wonderful about the sharp, sweet taste of basil matched with the buttery flavor of nuts, deep saltiness of Parmesan cheese, and all held together with just the right twang of good olive oil. It’s good on pasta, makes a fine dressing for sandwiches — and doesn’t do all that bad as a spread for crackers. It’s versatile, and it’s delicious.

Recently, I picked up some lovely carrots from the Bernice Garden Farmers Market grown by the CANAS Victory Garden, and I noticed that they had some really lovely, long, feathery tops to them. Like many cooks, my first inclination with carrot tops is to toss them, but these looked so lush and green that I felt like I should find a use for them. I decided to use them in a pesto, and the result was a fantastic fresh version that was every bit as good as any I’ve ever made.

Carrot Top Pesto

  • 2 cups carrot tops
  • 4 cloves garlic
  • 1/2 cup basil
  • 1/2 cup pecans
  • 1/2 cups Parmesan
  • 1/4 cup olive oil
  • Salt and pepper

In a food processor, pulse the carrot tops, garlic, basil, and pecans until they are chopped fine and beginning to form a paste. Add the grated Parmesan, salt and pepper (to taste) and olive oil and pulse again until everything is combined. Use your best judgement as to how coarse or fine you want everything chopped — and these ingredient amounts are all approximate, and can be adjusted for taste or amount of carrot tops you have to work with. Toss the pesto with warm pasta, or spread it on a turkey, bacon, and avocado sandwich (which is my personal favorite way to eat it). Happy cooking!