Carrot Top & Garlic Scape Pesto

Table of Contents

• Ingredients

• Instructions

• Roasted Carrots with Carrot Top & Garlic Scape Recipe

• FAQs

How often do you purchase carrots at the farmers market and have the greens chopped off and left behind? Well today I am going to give you a recipe to have you stop the nonsense!!!

While there is no analysis on the nutrition of carrot tops we have to assume that they have similar benefits of carrots themselves, so why waste the opportunity to add Vitamins A, B6, K, C, folate and manganese, thiamin, potassium, and more.

The greens taste similar to celery when raw but they are a bit stringy so these greens are perfect for a soup or pesto. Since I am on a summer pesto kick I want to share with you this dairy free version.

I decided to use garlic scape for this recipe since I had a few leftover from my last batch of pesto. I enjoy the fact that these curly garlic greens do not pack as much of a punch as a garlic clove but still add a nice little kick and a boost of antioxidants.

CARROT TOP & GARLIC SCAPE PESTO

Servings - Approximately 2 cups

Ingredients:

• 2 cups carrot top greens

• 3 curly garlic scape chopped, or 2 whole garlic cloves if not available

• 1/2 cup pistachio nuts (or nut of choice)

• 1 lemon, juiced

• 1/4 cup extra virgin olive oil

• salt and pepper to taste

instructions:

1. In a food processor with an S-blade or high speed blender add the carrot tops and chop.

2. Next add the garlic and pistachio nuts and chop.

3. Finally add in the lemon juice and then slowly drizzle in the oil until desired consistency.

For a great side dish for any meal why not roast some carrots and top it off with this pesto, your guests are sure to be impressed!!!

ROASTED CARROTS W/ CARROT TOP & GARLIC SCAPE PESTO

Ingredients:

• 1 bunch carrots

• 1/4 cup pesto (recipe above)

• 2 tablespoons extra virgin olive oil

• salt and pepper to taste

Instructions:

1. Preheat oven to 400.

2. Clean and trim carrots (I like to leave about 2 inches of tops on so you can pick them up and eat them whole).

3. Place carrots on a baking sheet and drizzle with oil and season with salt and pepper.

4. Place carrots in the oven and allow to roast 25-40 minutes pending the size of the carrots.

5. Check them at 15 minutes, turn them and let them continue to cook until they soften and the ends get slightly crisp.

6. Remove carrots from the oven, place on a platter and top with pesto.

FAQs:

• Can you actually eat carrot tops?

  Yes! Carrot tops are completely edible and incredibly flavorful. They have a slightly bitter, earthy taste, similar to parsley or celery, and are packed with nutrients like Vitamin A, C, potassium, and antioxidants. Just make sure to wash them well and trim off any tough stems.

• What if I don’t have garlic scapes?

  No scapes? No problem. You can substitute with 1–2 garlic cloves depending on how garlicky you like your pesto. Scapes are milder and more herbaceous, but cloves will still give you that delicious kick.

• Can I freeze carrot top pesto?

  Absolutely. This pesto freezes beautifully! Just pour it into ice cube trays, freeze, and then transfer to a sealed container or bag. It’s a great way to enjoy summer flavor all year round.

• Do I need to blanch the carrot tops first?

  Nope! This recipe uses raw carrot tops. They blend up just fine in a food processor, and skipping the blanching saves time while keeping the flavor fresh and vibrant.

• How long does carrot top pesto last in the fridge?

  Store it in an airtight container for up to 5–7 days in the fridge. To help preserve the color and freshness, add a thin layer of olive oil on top before sealing.

Serve and enjoy!!!

xo,

Lauren Courtney

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