How to make Carrot Top Pesto, fresh and delicious!

Do you love fresh carrots with soft green tops? Good because I am sharing how to use not only the carrots but the tops too. This recipe for Carrot Top Pesto is the perfect way to enjoy all the beautiful carrots coming from your own garden or the local Farmer's Market! 

Carrot Top Pesto, make the most of the carrot harvest!
Carrot Top Pesto

Carrots are coming off in the garden right now, and this Carrot Top Pesto is the perfect way to use the lovely green tops! I love making my own pesto, and it is easily made with more than just basil. Carrot tops, radish tops, even fresh parsley all make a delicious pesto. Each has its own flavor personality and that is part of the appeal. 

Pesto can also be quite personal! Some like their pesto made with enough olive oil that the pesto can be drizzled from a spoon. And others like a thicker, sturdier, spoonable version.  

It doesn't matter which way you like your pesto, because it pretty much comes down to the amount of oil used in the blending. If you are a drizzler, use the larger amount listed. The nutmeats used also help determine the flavor of the pesto. I have used the traditional pine nuts, but also almonds, and walnuts. Each is delicious in their own way. 

For this Carrot Top Pesto, if you love walnuts, by all means, use the larger amount listed. Either way, you will end up with a delicious batch of pest that keeps well in the freezer and can be enjoyed where ever pesto is called for! Yes, I do store my pesto creations in the freezer. I use small jars, for storage. Keep in mind the more oil used, the softer the pesto will be while frozen. 

It is easy to pull a jar of pesto from the freezer and let it sit for a moment, from there I either spoon out what I need or carefully scrape shavings from the top. A spoonful of pesto is a wonderful flavor to add to vegetable soup, tossed with hot cooked pasta, and spread on chicken thighs before baking. I have no doubt that you too will find countless ways to enjoy your own homemade pesto creations!

Ingredients needed for this recipe:

  • fresh carrot tops
  • olive oil
  • garlic
  • pepper
  • salt
  • Parmesan Cheese
  • walnuts

You will also need the following:

  • kitchen knife
  • food processor
  • cutting boards
  • measuring cups and spoons
  • freezer storage containers

Now we are ready to begin!


Easy and delicious, Carrot Top Pesto.

Carrot Top Pesto
adapted from:  Rooted Blessings
makes approximately 2 cups

5 c organic carrot top leaves - packed
1 to 1 1/2 c olive oil
1 1/2 t salt
1/4-1/2 c walnuts
5 cloves garlic
fresh ground pepper to taste (I used about 8 "grinds")
1/2 c Parmesan cheese (yep, the kind in the green can)

Carrot Top Pesto, quickly made in your food processor.

Combine everything in the bowl of a food processor. Process until smooth, you may need a bit of additional oil to keep the food moving in the processor bowl.

Carrot Top Pesto, stores conveniently in the freezer.

Divide into small containers, label, and freeze. 

Use anywhere and on anything (and everything!) calling for pesto, the flavor is bright and delicious.

Carrot Top Pesto, ready to use and enjoy.

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Comments

  1. yes this sounds great. i like to try different nuts and different herbs in my pesto. and i like it oily:-)

    ReplyDelete
    Replies
    1. I agree different greens, herbs and nuts are so fun to play around with when making a pesto. Thanks for stopping by, I appreciate it.

      Delete
  2. such a good idea. Most people aren't aware that carrot greens are edible. Looks delicious.

    ReplyDelete
    Replies
    1. Thanks, it is bright and delicious! Not to mention frugal, I love making the most of produce when I get it home. Thanks for stopping by, I appreciate it.

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    Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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  4. Interesting recipe! Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 18, open until November 26. Shared.

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