« Back to recipes

Carrot-top Pesto

Image of Carrot-top Pesto

Preparation time: 10 minutes

Cooking time: None

Serves: 4

Source: Own recipe

The first thing everyone asks me when I mention this recipe is whether carrot tops are poisonous. They're definitely not! [1] [2] [3]. The taste is something like an earthy variant of parsley. The recipe scales easily, though you might want to upgrade the hand blender for a full-sized one once you're above 50g or so of carrot-tops. On one test I got about 60g from ten small carrots; the photo is from that batch. The parmesan is optional since I prefer to let the carrot-top taste come through more strongly. (And I often serve with parmesan anyway)

Ingredients

    For every 20g carrot-tops:

  • 50 ml extra-virgin olive oil
  • ¼ tsp sea salt
  • 3 tbsp (15 g) toasted pine nuts
  • 30 g parmesan (optional)
Method
  1. Rinse and chop the carrot tops very roughly.
  2. Blend the carrot tops, oil, and salt with a hand blender.
  3. Add the pine nuts and blend until the consistency looks about right.
  4. If using parmesan, add now and give a quick blend.
  5. Serve with pasta, gnocchi, or anything else you fancy.

Comments

Have you tried this recipe? Made any improvements? I'd love to hear about it! Add your comments here.

comments powered by Disqus