Carrot Top Pesto

Today is the first day of full cloudiness, cool breezes, and night fall with a crisp cool smell of snow on the brink.  It will be snowing in the mountains tonight bringing my mind and body closer to a connection and out of this state of limbo.  I truly love cloudy days, it enhances features and brings out fall colors that hide on the sunny days, the contrast changes and the surroundings display different outcomes.  The cool weather also makes me crave heartier foods, like gluten free pasta.  Try tossing a gluten free pasta in the tangy carrot top pesto for a change:)


1 bunch carrot greens (organic, washed, and loosely chopped)
2 clove garlic
1/2 onion chopped
1 teaspoon crushed red pepper
1/2 cup toasted walnuts (or any nut, almonds, cashew, pumpkin seeds, sunflower seeds etc…)
1 cup olive oil (we found we only used about 3/4 cup, total)
salt and pepper to taste

Directions: (skip the cooking process to make a raw carrot top pesto if desired)

Heat: 2 tablespoons olive oil in pan

Add: Onions and chopped carrot greens.

Heat: For approx 2 minutes until wilted. Remove from heat and let cool for a few moments.

Process: Add the garlic, crushed red pepper, salt, pepper,nuts or seeds , parsley, carrot greens mixture and half of the left over olive oil. Puree in pulses. Add the rest of the olive oil as needed to make a loose paste.  Adjust taste.


How to use: Serve over  pasta,  garnish for soups, sandwich spread, or dip.   You can also use as a dip for veggies or crackers!
Store: in container in refrigerator for several days, or freeze for several weeks.

TIP: By removing the tops of carrots when harvested it extends the life of carrots.

One Response to “Carrot Top Pesto”

  1. gluten free dandelion pesto | Gluten Free Blog:

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