Carrot Top Pesto Recipe

Carrot Top Pesto is a bright, vibrant, fresh sauce perfect tossing with pasta or spreading on sandwiches this growing season.

When it comes to growing your own food, there are a few things that are absolutes. First, you have to put in the time. This isn’t a one and done activity where you can plant and forget it. The garden needs nurturing, care, watering, weeding and other tending regularly throughout the growing season. Second, you have to harvest at the optimal time. In other words, even if you slip up and stop going as often, you still need to pluck the tomatoes from the vines, the squash from the plants and the carrots from the ground when they are ready. If you don’t, then it will all be a waste. Third, you can actually use way more of what you grow then you may think.

This is where I tell you, again, to stop throwing out those delightful greens. Carrot tops are edible. So are radish greens, beet greens and so many other tops of root vegetables. You just need to know what to do with them.

Don’t worry, I can help.

Carrots are part of the parsley family, making carrot greens super adaptable for sauces like pesto, where other ingredients like garlic, nuts and cheese take center stage. And like all pestos, this one is super quick and easy to make. Once you measure the ingredients, it’s a matter of whirling it in a food processor to get the right consistency. Easy peasy.

Once it’s made, I like to let pesto sit for at least a few minutes for those flavors to meld. If you can let it sit for an hour, even better. And then it’s time to enjoy it. Toss this pesto with your favorite pasta or spread on sandwiches with fresh mozzarella and tomato.

Who’s ready to dig in?