One of my biggest frustrations currently is keeping fresh produce. Let’s face it, canned goods are great, but I think we can all use more fresh vegetables right about now. I’ve started to reflect more and more on how wasteful I can be. How wasteful we all can be. We have become so careless with simple things like carrot tops, onion skins, etc. It’s a great time to be using every bit of fresh food possible. As dire as that might sound, this reality has been a long time coming, and I welcome the creative challenge.

The other day, when I went on a grocery run, I stocked up on some hearty vegetables that could hold up in the fridge a bit longer, things like carrots, kale, asparagus, beets, and radishes.
As I have slowly worked my way through my produce, I came to a vibrant bunch of carrots. The green tops were unwilted, and I knew they were edible. I didn’t want to do something predictable or dull like a saute with a little olive oil. I knew the tops had a tremendous bright flavor, and I decided to pair them with some parsley that was starting to wilt in the fridge and make a pesto. Fortunately, I had some pinenuts in my pantry, but that is not often the case, and just like how you can substitute your herbs in a pesto, you can also replace the pinenuts with what you’ve got on hand. The ingredient list only requires a few items and less than 10 minutes of your time. Pesto goes well with pasta all by itself, and on all noodle types, it pairs well with most proteins, and it can last in the fridge for a good while too.

I encourage you to think outside the box in the kitchen during these challenging times. Look at the unexpected ingredients you might have tossed into the compost. Now is a great time to put those veggie scraps to use, be it in pesto or a vegetable broth.


Carrot Top and Parsley Pesto

Print Recipe
Course Main Course
Cuisine American
Keyword carrot tops, pasta, pesto
Total Time 15 mins


  • 1/2 cup Carrot green and parsley Chopped
  • 1 Clove Garlic Smashed
  • 3/4 cup Pinenuts
  • 6 tbsp Olive oil
  • 1/3 cup pecorino or parmesan cheese Grated
  • 2 tbsp Lemon juice
  • Salt and pepper


  • Combine into a food processor parsley and carrot greens and half of the olive oil. Pulse until herbs are muddled. Once combined, add in the pinenuts and garlic. Slowly add the remaining olive oil while the processor is running. Season with salt and pepper, add lemon juice and cheese, and pulse a few more times until combined. Taste one last time and adjust salt and pepper as needed.

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