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Photograph of bright green carrot top pesto in a speckled bowl

Carrot Top Pesto

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5 from 3 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Yield 1 cup
Category Sauce
Cuisine American/Mexican
Author Lauren Grant

Description

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! 

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Ingredients

  • 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

Instructions

  • 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.

Notes

Variations:

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.

Nutrition

Serving: 1/4 cupCalories: 133kcalCarbohydrates: 6gProtein: 7gFat: 10gSaturated Fat: 3gCholesterol: 8mgSodium: 255mgFiber: 1gSugar: 1g
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