Carrot Top Pesto

August 15, 2016


This post is near and dear to my heart, a cause I believe we should all rally around: the end to food waste! In the United States alone, we throw out roughly 40% of our food annually. That waste ends up in our landfills breaking down into methane (a greenhouse gas) which, as we all know, goes into our atmosphere and aids in global warming. By making a few changes in how we shop and view food, we can all help eliminate some of the food wasted every day. As an example, think carrot tops. You can either buy carrots topless (oh la la) or those that have tops get trimmed immediately and the tops tossed in the garbage. This simple recipe uses those otherwise tossed out tops to create a delicious pesto! Try it on your favorite pasta dish, as a spread on your sandwich, or tossed over your vegetables (I slather the pesto over roasted carrots, see photo↓). I hope this post inspires you to think before tossing in the future!


Begin by washing and trimming your carrot tops, cutting away the woody stems (compost or feed these to your guinea pig!). Cut the remaining greens into 1-2″ pieces. Add to the food processor along with the garlic and walnuts.


Pulse the mixture a few times until you get a fine consistency.


Add the parmesan cheese and mix again, this time adding the olive oil through the feed tube. Lastly, add the lemon juice and blend until smooth. Season with salt if desired.



Store in the refrigerator for up to 2 weeks, if it lasts that long!


1 cup carrot tops, trimmed and diced
1-2 garlic cloves (depending on how garlicy you like it)
½ cup walnuts
¼ cup olive oil
¼ cup parmesan cheese
1 tsp lemon juice
dash of sea salt if desired

Makes roughly ¾ cup

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