Carrot Top Pesto
Prep time
Total time
  • ⅓ cup toasted walnuts or pine nuts
  • 1 small clove garlic
  • 1 cup coarsely chopped carrot tops (preferably organic)
  • big handful of basil leaves (about 1 cup)
  • juice of ½ small lemon
  • sea salt & freshly ground pepper
  • ¼ - ⅓ cup olive oil
  • optional: pinch of red pepper flakes
  • optional: 1 teaspoon capers
  • optional: ¼ parmesan cheese
  1. In a food processor, pulse together the walnuts and garlic. Add the carrot tops, basil, lemon, salt & pepper. Pulse again, then add ¼ cup olive oil and pulse until combined. (Make it as smooth or as chunky as you like).
  2. Scoop the pesto into a small bowl, and stir in up to ¼ cup more olive oil.
  3. Taste and adjust seasonings and stir in a pinch of red pepper flakes, capers, or parmesan cheese, if you like.
  4. Serve with toasted bread, scoop onto pasta, or dollop into soups.
Recipe by Love and Lemons at