Carrot Top Pesto



Normally I use carrot fronds in stocks but this is a really tasty way to use them as well.

Use only the leaves for this and make sure the fronds are really fresh, like out of your garden or from a farm that morning. Otherwise the pesto will be way too bitter.

Adjust lemon juice, cheese and pepper to taste.

Carrot Top Pesto

  • 5-6 large cloves garlic
  • 7 cups firmly packed carrot fronds
  • 1/2 tsp lemon juice
  • 1/4 cup grated Romano
  • Olive oil
  • Black pepper

Roast garlic in two tablespoons olive oil in oven wrapped in foil until golden at 350 degrees. Place garlic in a blender with oil then add carrot fronds two cups at a time with enough oil to blend into a smooth paste. Continue adding fronds and oil until everything is blended. Scoop into a bowl and add remaining ingredients. Taste for seasoning and serve just like pesto. Store in refrigerator.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Food, Garden, Italian, Recipes, vegetarian and tagged , , . Bookmark the permalink.

4 Responses to Carrot Top Pesto

  1. Mr. Militant Negro says:

    Reblogged this on The Militant Negro™.

  2. Love using the greens that we tend to discard in soups and sauces – looks terrific!

  3. Great idea! It’s funny that I didn’t grow up using them when I grew up using almost everything.

  4. What a great idea for using the tops of carrots! I have made pesto out of all kinds of greens, but never carrot tops. This one is on my list to try. Love the “no waste” approach to cooking. Well done.

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