Delicious and refreshing—I’ve never bought carrots without the greens since I discovered how to make this (you have to blanch the greens first or the pesto is too grassy). Be sure you separate the greens as soon as you get them home as they pull moisture out of the carrots. Carrot top pesto can be used in any capacity as basil pesto, but I like it best as a sauce for grilled meats or to bump up the flavor of vegetable soups.
- Greens from 1 medium bunch of carrots
- 3 tablespoons olive oil
- 1 tablespoon pine nuts
- 2 garlic cloves
- Squirt of fresh lemon juice
- Pull the feathery leaves off the stems. You should have about 2 loosely packed cups of leaves.
- Bring a small pot of water to a boil and drop in the carrot leaves. Cook for 1 or 2 minutes to blanch, then drain. The greens will reduce to about 1/2 cup.
- Transfer the greens to a food processer or blender and add the oil, pine nuts, garlic cloves, lemon juice, and salt to taste. Blend to a puree.
- Refrigerate the pesto, covered in oil, for up to 10 days, or freeze.
Eugenia Bone is the author of The Kitchen Ecosystem: Integrating Recipes to Create Delicious Meals (Clarkson Potter, 2014). The book includes 400 recipes derived from 40 common ingredients—from asparagus to fish to zucchini—that create a kitchen ecosystem of connected foods that can be used across many dishes. Photo by Ben Fink.