This pesto is incredibly easy and the perfect way to use the tops from your carrots instead of wasting them!
I love sneaking greens in anywhere I can because if you can’t really notice them, why not?! Carrot tops have a very slight earthy taste, but when you blend them up with basil, nuts, garlic and spices, it’s honestly just all delicious and perfect for stirring into pasta, using as a salad dressing, or even a dip for other veggies!
Also pro tip: don’t buy pine nuts unless you’re really passionate about them. They’re incredible expensive and other nuts like cashews and walnuts, that are much cheaper, taste incredible in pesto! They also have a ton of protein, so they’ll make your meal more satisfying. I also used nutritional yeast in this version to make it vegan, but feel free to use parmesan if that’s an option!
Carrot Top Pesto
2 cups carrot top leaves (no stems)
2 cups fresh basil
2-3 cloves of garlic
1/3 cup nuts (I used cashews!)
1/2 cup olive oil
1/2 cup nutritional yeast
salt & pepper
Add everything to a blender pulse until smooth. Add a tablespoon or two of water if needed. Store in an airtight container for up to one week.
xo Jordan
