Carrot Top Pesto Recipe - Little Sunny Kitchen

Prep Time 15

Cook Time 0

Total Time 15

In a dry pan over low-medium heat (no oil), lightly toast the pine nuts or any other nuts you’re using. Remove from heat, allow to cool.
Cut off the carrot tops and wash the leaves. Pat dry using a kitchen towel, and place in a food processor.
Place all of the ingredients except for the olive oil in the bowl of a food processor. Blend until completely broken down, scrape off the sides of the bowl as needed.
Add the olive oil gradually with the food processor running until you get a slightly emulsified sauce. Thin out with extra oil or water if needed.

I use table salt to make the pesto. If you’re using kosher salt, you will need to add around 1 teaspoon. Start with ½ teaspoon, taste the pesto, and add more if needed.
Use fresh carrot tops and basil leaves without the stems to make the pesto.
Substitute the pine nuts with walnuts, cashews, hazelnuts, pecan, macadamia, pistachios, almonds, brazil nuts, or even peanuts.
For a vegan pesto, substitute ½ cup of parmesan with ¼ cup nutritional yeast.
For a nut-free version, substitute the nuts with sunflower or pumpkin seeds.
Store in the fridge in an airtight container for up to 3 days. A thin layer of olive oil can prevent the pesto from oxidizing and turning brown. Freeze for up to 3 months.
Yield – This recipe makes about 1 cup of pesto, we divided it into 8 portions.
Nutrition values are calculated per 1 portion of pesto (⅛ a cup)