Can You Make Pesto With Carrot Tops?

Carrot tops have a flavour best described as being like parsley but with a distinct carrot undertone. The feathery, fern-like leaves have a slight bitterness and are rich in potassium, calcium, vitamin C, and vitamin K. They're also known to help digestion.

Too often discarded without a second thought, we highly recommend keeping your carrot tops, as they make for a cracking pesto. Just like wild garlic pesto, you may find that if the leaves are the only green you use, your sauce will taste too strong. We recommend introducing some sweet basil and a dash of lemon juice to counterbalance the bitter notes.

Wash the leaves thoroughly to remove dirt, debris, or pesticide residues, even if you buy them from a supermarket, where they will already have been cleaned. Ideally, buy organic if your budget allows.

Carrot top pesto can be used like any other pesto and is lovely tossed through pasta, spread onto bruschetta, or incorporated into a vinaigrette. However, we think it's best when dressed with grilled or roasted root vegetables.

Carrot top pesto recipe for two generous servings.

Method
Separate the basil and carrot leaves from their woody stems and wash thoroughly. Blot dry with a sheet of kitchen towel.

Add everything except the oil to a food processor and pulse until you reach your preferred texture.

Transfer to a mixing bowl and stream in the oil. Serve immediately.