Carrot Greens Pesto


With the past couple of weeks CSA’s, we’ve been getting carrot bunches with greens that go on for days. It seemed silly to just toss the tops – they are completely edible. One of my faboosh readers directed me towards a pesto recipe and I didn’t bother clicking on it, I knew I was going to create it myself.

For some reason, I find pesto to be an extremely personal thing. Or maybe that’s just me. I don’t like nuts in mine, I like lots of garlic, and minimal parmesan. To each their own. Here’s what I came up with!

Garlicky Carrot Greens Pesto

1 bunch carrot greens, washed, and loosely chopped
3 garlic scapes (~5 cloves of garlic equivalent)
2 garlic greens (or 1 bunch green onion)
2 Tbls grated parmesan cheese
1 Tbls lemon juice
1/2 cup olive oil
salt and pepper to taste

Combine all ingredients in a food processor and puree until smooth.


I served it fresh – dollop on wild salmon with pasta tossed in a bit more pesto and pasta water. It made a couple of cups worth so it’ll be incorporated in many meals to come! Naturally, it is missing the sweet basil flavor but I love the earthy taste that the carrot greens give it and I can sleep well knowing my dear carrot tops didn’t go to waste.

Except I know I’ll be getting more and more carrot greens and there’s only so much pesto a girl can eat so keep the ideas coming!


3 Responses

  1. I love pesto and your recipe. What a great way to use up the ends of the carrots. I buzzed you and bookmarked this.

  2. What a great idea!! I always feel bad throwing out the carrot greens. I know beet greens are fantastic sauteed with garlic and the beets themselves – maybe something similar with the carrot greens? (boring idea, I know)

  3. […] Garlicky Carrot Greens Pesto […]

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