Carrot Top Pesto
Recipe type: Condiment
Serves: ½ cup
I love the versatility of this recipe. You can use pistachios, walnuts, pecans, or almonds. You can add mint along with basil, or you change things up entirely and go with cilantro or parsley. And if you don't want to add the cheese or the nuts, leave them out entirely. The texture may change a bit, but the pesto will work like a charm every time. (The recipe yields half a cup.)
  • ¼ cup shelled pistachios
  • 1 small garlic clove
  • ⅓ cup extra virgin olive oil
  • Zest of half a lemon
  • Juice of half a lemon (about 2 tablespoons)
  • 2 cups trimmed carrot tops
  • ½ cup fresh basil leaves
  • 2 to 4 tablespoons grated Parmesan cheese *
  • 1 tablespoon honey, maple syrup, or agave *
  • 1 teaspoon Dijon mustard
  • A pinch kosher salt and black pepper
  1. Place the pistachios and garlic in the bowl of a food processor (I used a mini processor) and pulse a few times until the nuts resemble course sand. Add the olive oil, lemon zest and juice, the carrot tops, basil, Parmesan cheese, honey, Dijon, and salt and pepper and pulse until well combined. Scrape down the sides of the food processor bowl and continue to pulse as needed.
* To make this a vegan recipe, leave the Parmesan cheese out. I tested it with and without the cheese, and it works both ways. The pesto will be slightly thinner without the cheese. More of a drizzle than a dollop!
* To make the recipe vegan, use maple syrup or agave vs. honey.
Recipe by Lizs Healthy Table at