Carrot Top & Pecan Pesto

Make the most of what Mother Earth delivers with this root-to-leaf recipe – it’s bright and punchy and versatile, just right for Spring nights.

Makes about 1 cup; Time to prepare: 5 minutes


  1. Trim away the thicker, woody ends of the carrot top stems. Wash, rinse and thoroughly dry remaining tender stems and leaves.
  2. Add pecans, carrot tops, parmesan cheese, salt, garlic and lemon juice to a food processor.

3. Pulse together until the carrot tops are finely chopped.


4. With the motor running, add oil in a stream and blend until smooth. 

5. The pesto can be prepared up to 1 week ahead of time. Cover with plastic wrap and keep chilled. Before serving, bring the pesto to room temperature, then stir in a few tablespoons of hot water to adjust texture to desired consistency.

Spread on toasted bread with chevre, toss with roasted vegetables, or serve with baked chicken, pork, or fish.

Leave a Reply