Simple, easy, earthy, and sustainable, this delicious Carrot Top Pesto is a versatile dish that can be used as a sauce, dip, or a topping.
I’ve always felt bad throwing away those gorgeous stems that come on carrot tops. They are so vibrant and luscious. Several years ago, I took cooking classes in Napa and one of the recipes the chef taught was to make pesto. Out of the carrot tops! I thought it was the most amazing thing. I can make a sustainable recipe, it’s packed of nutrients, and most of all, absolutely delicious!
I’ll tell you what. Since then, I wasn’t able to duplicate my Carrot Top Pesto like the chef taught me. But that’s ok. I played around for a while and now I have this delicious one made with pistachios that is so earthy, packed with protein, and tons of Vit. C.
Speaking of nutrition, did you know carrot tops are some of the most under used greens around? Here are a few fun facts:
- Carrot tops can be used instead of parsley.
- Carrot greens contain six times more Vit. C than the actual carrot root itself
- Carrot greens are also rich in Iron, Potassium, and Vit. K
- Carrot tops can be added to stocks and stews
What I love about pesto is that you don’t have to just eat it with pasta. Instead, use it to top a meat like chicken or fish, or use it as a dip for crackers, spread it on toast, or even add a dollop of it on your favorite soup to add some flavor. The possibilities are endless.