This carrot top pesto has a bright and fresh spring flavor and is great anywhere ordinary pesto is used. Use the whole carrot and create something amazing! You know I’m no stranger to making the most of my greens (and making them into pesto). If you find some mysterious* greens at the market or in...
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This carrot top pesto has a bright and fresh spring flavor and is great anywhere ordinary pesto is used. Use the whole carrot and create something amazing!

The origin of my particular carrot top pesto recipe was the same friend who helped me create my black garlic vinaigrette. We were creating a whole Moroccan-inspired feast including glowing Moroccan vegetable stew, salad with vinaigrette, and crostini with almond ricotta and carrot top pesto. I’m sure there was more, but I can’t remember, probably because the feast also included copious amounts of wine. As such, this carrot top pesto evolved to have some vaguely Moroccan-inspired flavors. Along with the carrot tops themselves I like to include some fresh mint and a few green scallion pieces. Originally the pesto used toasted almonds. I then switched it to walnuts when almonds became the victim of an elimination diet in our household. The carrot top pesto reached its nut-free form when I made it recently and forgot about the walnuts altogether. Turns out it’s still fantastic anyway with an extra glug of EVOO.
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