Carrot Top Pesto: a Zero-Waste Recipe

Transform often-discarded carrot tops into a delightful pesto sauce. This easy recipe is healthy, eco-friendly, and perfect for pasta, sandwiches, or as a dip.

1. 2 cups carrot tops (washed and roughly chopped)
2. 2 cloves garlic
3. 1/3 cup nuts (walnuts, almonds, or pine nuts)
4. 1/2 cup olive oil (plus extra as needed)
5. 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan option)
6. Juice of 1 lemon
7. Salt and pepper to taste

Wash carrot tops thoroughly to remove dirt and debris.

Pat them dry using a clean towel or a salad spinner.

Roughly chop nuts if needed.

Juice the lemon and set aside.

Place the carrot tops, garlic, and nuts into the blender or food processor.

Pulse a few times until the mixture breaks into smaller pieces.

While blending, slowly drizzle in olive oil to create a smooth mixture.

Add Parmesan cheese (or nutritional yeast) and blend until combined.

Add lemon juice, salt, and pepper to taste.

Blend again, adjusting consistency with more olive oil if necessary.

Taste and tweak the seasoning as needed.

Transfer the pesto into a clean jar or container.

Store in the fridge for up to a week or freeze in ice cube trays for longer storage.

Use it as a pasta sauce, sandwich spread, or dip for vegetables.

Pro Tips

1. Nut Variations: Try sunflower seeds or cashews for a unique flavor.

1. Spice It Up: Add a pinch of red pepper flakes for some heat.

1. Customize Consistency: Blend less for a chunkier pesto or more for a smoother texture.