Carrot Top Pesto Recipe

Carrot Top Pesto


You'll find many uses for this unique pesto made with tender carrot tops and roasted pistachios. It's delicious drizzled over Roasted Smashed Potatoes Roasted Smashed Potatoes and Carrot Ginger Soup [url=/recipes/soup-2022/carrot-soup. Enjoy a dollop on crostini with cheese or eat with pita and hummus.


  • 2 cups tender carrot top leaves
  • 1/2 cup unsalted roasted pistachios
  • 1 teaspoon lemon zest
  • 1/2 teaspoon kosher salt, plus more to taste
  • 2 tablespoons grated parmesan cheese
  • 3/4 cup extra virgin olive oil, plus more as needed to reach desired consistency


  1. In a food processor, combine carrot tops, pistachios, lemon zest, and salt. Process for a few seconds until nuts are finely chopped. Add parmesan and pulse a few times to combine. Scrape side of bowl as needed.
  2. With machine running, slowly add oil through feed tube until you reach an emulsion of desired consistency. Taste and add salt, as needed.
  3. Cook's Tip:
  4. If you prefer, use a combination of carrot tops and either parsley or basil.


Amount Per Serving (Based on 12 Servings (2 tablespoon portions))
Calories: 160
Fat: 17 g
Saturated Fat: 2.5 g
Cholesterol: 0 mg
Sodium: 120 mg
Carbohydrates: 3 g
Fiber: 1 g
Sugar: 0 g
Protein: 2 g
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