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Home » Pesto » Super Easy Carrot Top Pesto (zero waste!)

Super Easy Carrot Top Pesto (zero waste!)

Author: Karon Grieve Published : September 2014

Recipe
carrot top pesto
carrot top pesto pin image

Forget the usual suspects of basil and the likes, this carrot top pesto is super easy to make and tastes amazing. It’s a real case of zero waste too.

carrot top pesto in jar with carrots at side

You know me, never let anything go to waste!  Well, this summer I just had to use every last scrap of the few veggies that I have grown in the garden and the last of the carrots are now coming to an end so I thought I’d share with you my super easy recipe for Carrot Top Pesto.

Yes this recipe uses the green fluffy fronds of the carrots and not the orange bit at all.

You can even buy carrots in the supermarket that still have their fronds, so look out for those and use every last bit of that carrot.

Carrot fronds are full of nutrients and have a sweet flavour, not at all bitter.  They make a great pesto.

carrots with green tops

A passion for pesto!

I have used this recipe so many times and in fact I put it in my Passion For Pestos ebook which you really should add to your virtual library if you like easy fun recipes for healthy goodies.

A Passion For Pesto

With over 75 easy recipes for pestos from herbal sauces to those using veggies. There are even weedy pestos too. And for something completely different fruit pesto dessert sauces. Finally, there are recipes for how to use your delicious homemade pestos too.

close up of pesto on spoon

What is pesto anyway

Pesto originates in Genoa in Italy and the name comes from the latin ‘to pound’ because you make this sauce by pounding the ingredients into a paste/sauce.

The ingredients for pesto are normally basil, pine nuts, parmesan (or other hard Italian cheese), olive oil and salt and pepper.

top down shot of jar with carrot on top

Ingredients for carrot top pesto

  • 2 tbsp almonds
  • 30g/1 1/4 oz carrot fronds
  • 2 tbsp fresh coriander chopped
  • 1 clove garlic
  • juice and zest of 1/2 orange
  • 2 tbsp parmesan cheese grated
  • olive oil
  • salt and pepper to taste
wide shot of jar and carrots from above

How to make this pesto

  • Toast the almonds in a dry pan and watch them carefully as they can catch and burn in seconds. Toasting the nuts gives them so much more flavour.
  • Chop the carrot fronds and toss into a food processor along with the coriander and the almonds.
  • Mince the garlic and add to the processor with the juice and grated zest of half an orange.
  • Give it a whizz and then add the parmesan and start to drizzle in the oil until you get the consistency you prefer.
  • Season to taste with salt and pepper.
  • Spoon into a small sterilised jar and cover with a tablespoon of olive oil to seel the top of the pesto from air and to keep that gorgeous green colour.
medium shot of pesto in jar

How long will this pesto keep?

Your carrot top pesto will keep for up to 2 weeks in the fridge. Keep the top of the pesto covered with olive oil.

You can freeze this either in a freezer-proof bag or jar or in ice cube trays for up to 3 months.

Simply freeze then empty the ice cubes into a bag and just take one out at a time whenever you want to use this delicious pesto.

How to serve

Enjoy your carrot top pesto on pasta, slathered on to a baked potato, or as a tasty addition to a chicken salad sandwich.

Spoon some into a simple tomato soup for added flavour. There are so many ways you can use this tasty sauce.

larder links

Looking for more quick and easy pesto recipes to try? Then check these out before you go;

Rosemary and walnut pesto

Lovage and walnut pesto

Parsley and almond pesto

Allergy-friendly vegan nut-free pesto

Runner bean pesto

Roasted red pepper pesto

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
carrot top pesto by larderlove.com

Carrot Top Pesto

Karon Grieve
Super easy and tasty pesto using carrot tops instead of herbs,
5 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 mins
Total Time 10 mins
Course sauces
Cuisine British
Calories 674 kcal

Ingredients
 

  • 2 tbsp almonds
  • 30 g carrot fronds/tops
  • 2 tbsp coriander chopped
  • 1 clove garlic
  • 1/2 orange juice and zest
  • 2 tbsp parmesan cheese grated
  • 1/4 cup olive oil
  • salt and pepper
Metric – US Customary

Instructions
 

  • Toast the almonds in a dry pan and watch them carefully as they can catch and burn in seconds. Toasting the nuts gives them so much more flavour.
  • Chop the carrot fronds and toss into a food processor along with the coriander and the almonds.
  • Mince the garlic and add to the processor with the juice and grated zest of half an orange.
  • Give it a whizz and then add the parmesan and start to drizzle in the oil until you get the consistancy you prefer.
  • Season to taste with salt and pepper.
  • Spoon into a small sterilised jar and cover with a tablespoon of olive oil to seel the top of the pesto from air and to keep that gorgeous green colour.

Nutrition

Calories: 674kcalCarbohydrates: 14gProtein: 10gFat: 67gSaturated Fat: 10gCholesterol: 7mgSodium: 186mgPotassium: 453mgFiber: 5gSugar: 7gVitamin A: 3093IUVitamin C: 44mgCalcium: 234mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword carrot tops, pesto
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Pesto, Summer

« Super Easy Summer Fruits Relish/Chutney
Sweet and Sour Pickled Blackberries »

Comments

  1. Kathryn Arnold says

    September 9, 2014 at 2:43 pm

    I am still a whole foods newbie, struggling to baby step my way into gardening and incorporating all these strange flavors and textures into my untrained palate. What are pestos and what are they used for? Same question for chutneys.

    Reply
    • Karon Grieve says

      September 9, 2014 at 5:22 pm

      pestos are raw green sauces, use on pasta, swirled into soup or as a dip with chips and veggie sticks. Chutneys are like a savoury jam. Hope this helps.
      K x

      Reply
      • Kathryn Arnold says

        September 9, 2014 at 6:06 pm

        Hmm. Sounds useful. What are savory jams for?

        Reply
  2. Lesley says

    September 9, 2014 at 9:48 pm

    This sounds scrummy. I have never even thought of trying carrot tops before. I don’t have much luck growing them, but I do have just a few in the garden. I shall taste a top tomorrow, and make this pesto!

    Reply
    • Karon says

      September 14, 2014 at 12:18 pm

      Hope you tried this one Lesley, it really makes you think twice about tossing any greenery away!
      K x

      Reply
  3. Ellen says

    September 14, 2014 at 11:58 pm

    We farm vegetables wholesale, supplemented by selling at the local farmer’s market. I have had people ask in the past if anyone eats carrot tops. Now we have an interesting recipe to share with our carrot bunches! We will of course include the recipe source on the handout.

    Reply
    • Karon says

      September 15, 2014 at 8:34 am

      Hi Ellen. That is great and I am so pleased you have now found a way of using all those gorgeous green tops. Glad to have helped and thrilled you are sharing my web site.
      K x

      Reply
  4. Meg says

    September 30, 2014 at 4:50 pm

    I see where you toast the almonds, but no mention of them after that, unless I’m missing something? I assume you add them into the food processor after they’ve cooled, correct? This is such a unique idea and I love pesto, so I am excited to try this!

    Reply
    • Karon Grieve says

      October 2, 2014 at 4:01 pm

      Sorry Meg, completely forgot to add that you should toss the toasted almonds into the food processor along with the carrot tops. Have now ammended the recipe.
      K x

      Reply
  5. Helen says

    June 10, 2015 at 10:26 pm

    5 stars
    Hi Karon
    I’ve made this twice now as we’ve had fresh carrots with tops from our veg box scheme for the last two weeks and it was suggested to make pesto so I found you on google. Normally I would have thrown the tops away. This week I added gruyere instead of parmesan as we didn’t have any and a mix of pine nuts and almonds – tastes great!
    Thanks for sharing, I’m a home made pesto convert! I shall be coming back for more inspiration soon.

    Reply
    • Karon Grieve says

      June 16, 2015 at 12:31 pm

      Thanks Helen, so thrilled you liked the pesto and are now a convert to home made stuff.
      K x

      Reply
  6. Sharon says

    July 22, 2017 at 6:33 pm

    How long will the pesto last in the fridge?

    Reply
    • Karon Grieve says

      July 24, 2017 at 11:21 am

      2 weeks max, top up with olive oil to seal and keep colour green
      K x

      Reply

Trackbacks

  1. Fireworks, Fictitious Whiplash and Feta says:
    November 3, 2014 at 5:55 pm

    […] or the alternative Cauliflower version, or Spring Green Pesto or how about this unusual recipe for Carrot Top Pesto from the Larder Love Blog, or you might like to have a go at making your own Red Pesto using this […]

    Reply

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