Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Plant-Based

Quick Carrot Top Pesto

We recommend using organic carrots for this recipe. Store the carrot tops separately from the carrots so that the tops don’t drain energy and moisture from the roots.

Get access to everything we publish when you sign up for Outside+.

None
Kate Geagan
Servings
1 cup

Ingredients

  • 1 1/2 cups roughly chopped 
carrot-top leaves
  • 1 large garlic clove, chopped
  • 1/3 cup extra-virgin olive oil
  • 1/8 tsp kosher salt
  • 1 tbsp fresh lemon juice
  • 3 tbsp toasted walnuts or pine nuts
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese
  • 1 to 2 organic carrots, sliced 
½-inch-thick coins

Preparation

  1. In a blender or food processor, add carrot-top leaves, garlic, oil, salt and lemon juice. Pulse until combined (scrape down sides if needed). Add pine nuts and cheese and pulse until combined. Serve with carrots.

Nutrition Information

  • Calories 0
  • Carbohydrate Content 0 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 0 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 0 mg
  • Sugar Content 0 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g