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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.