Carrot Greens Pesto

RECIPE TYPE Pesto
DIET Vegan
Hey, America! Guess what? We have a food waste issue. Did you know that we throw out 40% of the food we grow? Yah, forty-fucking-percent! It’s a crime! Well, there are easy (and tasty) ways to reduce your food waste footprint, like this Carrot Greens Pesto!
|Written May 14, 2015

INGREDIENTS

  • 1 cup chopped carrot greens
  • 1 cup basil
  • ¼ cup pine nuts
  • 3 garlic cloves
  • ½ small lemon, juiced
  • ⅓ cup olive oil
TOTAL TIME5minutes
PREP5minutes

Carrot Greens Pesto

1

Whether your carrots are orange, purple, red, white, or yellow, the tops for this recipe should be green. So remove anything that is wilted or begun to brown. We don’t want that for our pesto!

Carrot Tops

FACT: Baby carrots are anything but. Those bags of baby carrots you find at the store are actually larger carrots that have been shaved down, and given that “baby carrot” shape. Talk about food waste! Just say no to those baby carrots!

2

Add 1 cup chopped greens, 1 cup chopped basil, 1/4 cup pine nuts, 3 peeled garlic cloves, 1/2 of a small lemon, juiced, and 1/3 cup of olive oil to your food processor. Puree until everything is minced and smooth. You might need more oil.

Carrot Pesto Step

While this pesto is vegan, unlike most, I love adding it to cheese tortellini. It has a freshness you don’t find in conventional basil pesto, that really compliments the cheese nicely.

Enjoy!

Pasta with Carrot Pesto

Carrot Top Pesto

EAT

Carrot Greens Pesto 1

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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.
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