Carrot top pesto

5 from 6 votes

An easy, tasty variation on a classic pesto that's also a great way to use those carrot greens.

Prep Time5

Total Time5

Course: Condiment

Cuisine: Italian

Servings: approx (depending how served)

Calories: 217kcal

Author: Caroline

¼ cup pine nuts
2 cups carrot greens (see recipe on preparation - 2 cups greens is from around 1 small bunch of carrots)
1 cup basil leaves removed from stems (1 cup is around 1.25oz/35g pack of basil)
1 clove garlic small-medium, optional
1 oz parmesan grated
1 tablespoon lemon juice approx
¼ cup extra virgin olive oil or virgin olive oil

Optionally, you can lightly toast the pine nuts either in a dry frying pan over a medium heat or under the broiler/grill until lightly brown. Keep an eye on them as you don't want to burn them and they can go quickly.
Remove the leafy parts from the carrot stems so that you only use the soft, leafy part rather than the thicker stems. Wash these greens well to remove any dirt then squeeze gently to get rid of excess water.
Put the carrot greens and basil in a food processor and pulse until well chopped. Scrape down the sides, as needed. Add the garlic, if using, and pine nuts and pulse to break everything up. Then add the parmesan and lemon juice, pulse to mix. Again, scrape down as you go as needed.
Add the olive oil while the food processor is running, if an option, or else add a little at a time, pulsing in between. Stir and either use or transfer to a sealable container and cover with a layer of olive oil and store in the fridge until needed.

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