Utilize carrot tops in a fun and flavorful way with this delicious carrot top pesto! Made with fresh carrot leaves, cilantro, pumpkin seeds and Parmesan, this pesto is herby and savory!
- 2 cups carrot tops
- 1 cup cilantro leaves and tender stems
- ¼ cup pepitas
- ¼ cup shredded Parmesan, pecorino romano, or manchego
- 2 tablespoons minced fresh oregano
- 2 cloves garlic
- Zest of 1 lime (¾ teaspoon)
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon honey
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- ⅓ cup olive or avocado oil
Pulse all ingredients except olive oil together in a food processor until minced, about 15 pulses.
With processor running, stream in oil until pesto is smooth and emulsified, scraping down sides as needed, about 1 minute.
Store pesto in an airtight container in the refrigerator for up to 1 week. Use as desired.
Make it vegan: use maple syrup instead of honey and leave out cheese or use vegan cheese.
Make it Italian: use fresh basil instead of cilantro, use lemon instead of lime, use pine nuts instead of pepitas, and use red pepper flakes instead of cumin and coriander.
- Serving Size: ¼ cup
- Calories: 133
- Sugar: 1
- Sodium: 255mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 8mg
Keywords: Carrot top pesto, carrot leaves, pesto, carrot top recipe