Last Updated on June 21, 2024 by Lisa Keys
It's quite by accident that I am featuring a recipe for Carrot Tops Basil Pesto today. You see I can be a dumb gardener at times. In my haste to get some carrot seeds into the garden I did not quite spread the seeds far enough apart. Truth is I didn't even try. It was an outdated package of seeds and I had no expectations of any of the seeds germinating. I just tore open the seed packet, shook it over some dirt and hoped to get a couple of carrots.
Ha! The joke is on me. Hundreds of seeds germinated and it was clear there would be no carrots unless I thinned the young herd. As I pulled, the carrots' tops emitted the most lovely fragrance. My nose advised my mouth to take a bite of the lush greenery and the rest is history. Fresh pesto coming up.
Needless to say, this carrot tops concoction is delicious on pizza, pasta and sandwiches. I simply tossed all the ingredients into a food processor including a few things that you might not find typical to pesto. Since carrot tops are light and sweet I knew I would need to balance them out. While roasted pistachio nuts added a rich texture, a little fresh lemon juice added a bright acidity to make the perfect blend.
Carrot Tops Basil Pesto
Ingredients
- 1 clove garlic
- 1 cup packed young carrot tops including stems
- ¼ cup fresh basil leaves
- 2 tablespoons roasted pistachio nuts
- 1 teaspoon fresh lemon juice
- ½ teaspoon kosher salt
- ¼ cup grated parmesan cheese
- ½ cup extra virgin olive oil or to your desired consistency
Instructions
- In food processor with metal blade, drop garlic through feed tube while processor is running. Add carrot tops, basil and nuts; pulse until chopped. Add lemon juice, cheese and salt; pulse until mixed in. With processor running add enough oil to create a smooth paste. Makes 1 cup.
Nutrition
Now, if you are not a gardener and wondering where to get fresh carrot tops...head to your nearest farm stand or organic grocer. You may never make the classic pesto again.
Ronna F
Very interesting Lisa and great information!!!! I'll try it....someday!!
Lisa
Thanks for stopping by Ronna and for commenting. I so appreciate you being here. I hope you give the carrot top pesto a try.
d4v1d
I think the ratio of basil to carrot tops will result in a more bitter flavor profile - i found I needed half carrot tops half basil before it found a balance point. I used 1 tbsp of miso instead of salt and I like the result. The lemon is a nice touch - brightened up the final result.
Lisa
This is a really well thought out idea. I love the addition of miso. Did you use white miso? When I created this recipe I used very young carrot tops as I was thinning my garden. The carrot tops were quite sweet without bitterness. If you are using more mature grown tops from fully grown carrots I imagine they could be bitter. Thank you for explaining how you made adjustments. I really do appreciate it.