I've never bought carrots without the greens since I discovered how to make this sauce. Be sure you separate the greens as soon as you get them home as they pull moisture out of the carrots. Save the carrot stems for stock. (Be sure to blanch the greens first or the pesto is too grassy).
By / Photography By Ben Fink | September 15, 2015

Ingredients

  • Greens from 1 medium bunch of carrots
  • 3 tablespoons olive oil
  • 1 tablespoon pine nuts
  • 2 garlic cloves
  • Squirt of fresh lemon juice
  • Salt

Instructions

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, and then drain. The greens will reduce to about ½ 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 purée. Refrigerate the pesto for up to a week (it does ferment) or freeze.

Related Stories & Recipes

Digging Carrots

An Excerpt from the Kitchen Ecosystem For years I was trapped in the mentality that carrots’ primary role in my kitchen was as part of the tripod upon which many Italian dishes stand: carrots, onio...

Flank Steak with Carrot Top Pesto

This is a simple, fabulous dinner: I just have to buy steak, carrots with the greens and some fresh thyme. The other stuff 1 usually have on hand. I like to marinate the steak in the morning or the ni...

Ingredients

  • Greens from 1 medium bunch of carrots
  • 3 tablespoons olive oil
  • 1 tablespoon pine nuts
  • 2 garlic cloves
  • Squirt of fresh lemon juice
  • Salt
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60