Name: Carrot Top Pesto
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: 1 cup (packed, about 40 g) carrot top greens, tough stems removed; 1 cup (packed, about 40 g) baby spinach; 1 large clove garlic, roughly chopped; 1/2 cup (63 g) roasted unsalted cashews; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 1/2 cup (118 ml) extra virgin olive oil

Carrot Top Pesto

Instead of throwing away your carrot tops, make this delicious carrot top pesto and toss with pasta, beans, or eat straight up as a dip. It's a brilliant way to reduce waste in your home kitchen.

10 min total 10 min prep 4

Ingredients

4 serv.

1 cup (packed, about 40 g) carrot top greens, tough stems removed
1 cup (packed, about 40 g) baby spinach
1 large clove garlic, roughly chopped
1/2 cup (63 g) roasted unsalted cashews
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup (118 ml) extra virgin olive oil

Instructions

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1 Rinse the carrot top greens to dislodge any dirt. Pick out and discard any dry, yellowed, or otherwise unappetizing looking leaves. Discard tough stems.
2 Place the carrot tops greens, baby spinach, chopped garlic, roasted cashews, salt, and pepper in a food processor. Pulse several times. Scrape the sides down with a rubber spatula.
3 While the food processor is running, slowly pour in the olive oil in a steady stream. Scrape the sides down with a rubber spatula. Pulse until smooth. Did you love the recipe? Give us some stars and leave a comment below!