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Carrot Top Pessto
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Carrot Top Pesto

CaA twist on a traditional pesto recipe, Carrot Top Pesto takes homemade pesto to an all new level of flavor and is an easy recipe too! Carrot Top Pesto is bursting with the flavors of extra virgin olive oil, carrots greens, Parmesan cheese for texture and saltiness, lemon juice for a bright note and the unexpected nuttiness of toasted pistachios.
Prep Time5 mins
Course: Main Course
Cuisine: Italian
Keyword: carrot greens recipe, carrot top pesto, pesto
Servings: 16
Calories: 84kcal
Author: Gwynn Galvin

Ingredients

  • ½ cup extra virgin olive oil
  • 2 cups chopped carrot top greens
  • ¼ cup grated Parmesan cheese
  • ¼ cup toasted chopped pistachios
  • 2 cloves garlic, rough chopped
  • 1 Tbs. lemon juice
  • ¼ tsp. kosher salt

Instructions

  • Combine olive oil, carrot top greens, Parmesan, pistachios, garlic, lemon juice and kosher in a food processor or heavy duty blender. If using a blender, be sure to put the olive oil and lemon juice in first for easy blending. Puree or process until blended.

Notes

Makes 1 cup/1 Tablespoon per serving
Serving Suggestions
  • Toss pesto with hot pasta
  • Serve over cooked chicken, fish or beef
  • Drizzle pesto over hot cooked vegetables
  • Toss in a pasta salad or potato salad 
  • Serve as a dipping sauce
Swirls of Flavor Recipe Tips
  • An immersion blender also works well when blending the ingredients together
Substitutions
  • Substitute your favorite nut for the pistachios
  • Substitute fresh parsley for some of the carrot greens
  • Substitute fresh basil for some of the carrot greens

Nutrition

Calories: 84kcal | Carbohydrates: 2g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 54mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 1mg