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Carrot Top Pesto
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I love this fresh, vegan pesto recipe so much! It is a smaller amount than my other pesto recipe, and has quite a different, somehow fresher, flavor.
Truth be told, the family doesn’t enjoy it as much as me, thought our oldest will enjoy some with me on pasta or pizzas. Carrot Top Pesto has more of a vegetal flavor than my Garlic Scape Pesto recipe, but the beauty is that if you are growing carrots in spring and need to thin them out — and have even just a few garlic scapes — you can whip up a pint of this in no time!
Yield: 1 pint
Carrot Top Pesto
Prep Time
10 minutes
Cook Time
1 minute
Total Time
11 minutes
Ingredients
- 4 ounces carrot tops, about a bunch (chop off the bottom few inches of the stems)
- 3 ounces blanched garlic scapes (about 5 scapes)
- 1/2 cup pine nuts
- 1/3 cup lemon juice (fresh is best)
- 1/3 to 1/2 cup olive oil
- 2 tsp sea salt
Instructions
- Blanch garlic scapes and chop into 1” pieces. Note: I have started to cut off the more fibrous bottom 6” or so of my scapes, the part that is lighter in color. Some years my pesto is more fibrous and I’m certain this tougher part of the stem is why. So I strongly recommend cutting off the firmest part of your scape after blanching, the part that doesn’t bend as easily.
- Place garlic scapes and carrot tops in your food processor or Vitamix and pulse to fully chop fine — this takes about a minute to do. Scrape down sides a few times to ensure an even chop.
- Add pine nuts and pulse again until fully chopped and combine.
- Slowly add the olive oil and puree until well blended, again scraping down sides to ensure a smooth consistency.
- Lastly, add the lemon juice and salt and blend again.
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