Carrot Top Pesto

Photo From: Carrot Top Pesto


  • Carrot tops from a big bunch of carrots
  • 2-3 cloves of garlic
  • 1/4 cup pine nuts, toasted
  • 1/2 cup packed fresh basil leaves
  • 1/4 cup pecorino or parmesan cheese
  • 1/2 cup organic extra virgin olive oil
  • Salt & Pepper to taste


In a food processor pulse the garlic and pine nuts until a thick paste forms.  Add in basil, carrot tops, and cheese, salt and pepper.

Pulse until the mixture resembles a coarse puree, then while the food processor is running pour in the olive oil and finish processing.

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