Cilantro Carrot Top Spicey Pesto

I love pesto’s you seriously can’t mess them up, and they are delicious by the spoonful.  Simply add greens, herbs, nuts or seeds, salt and pepper and some oil.  It is really that simple.  Blend it all up in a food processor and you are good to go!!!

TIP: If you ever have herbs going bad in the fridge or greens, toss them in a food processor, add nuts, oil, salt and pepper… voila you have an excellent dip or pesto, it also freezes well for 4-6 weeks.




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, add 1/4 lemon juice for a zestier 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 , cilantro, 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 “Cilantro Carrot Top Spicey Pesto”

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