Carrot-Top Pesto?? You’re probably thinking “yuck”, or thinking of names you used to call your least favorite red head…

Hopefully ya’ll don’t get offended by my ongoing sarcasm.


To be honest, we’ve been eating carrot top pesto more than basil in out house now. The carrot-tops have a slight bitterness, very similar to arugula. The farmer we purchased the carrots from at the Bend Farmers Market brought up the idea, and carrot tops should not go to waste! Because they are indeed edible, and they too deserve attention! 

So teach your kids to be nice to red heads and eat your carrot-top pesto.

Carrot-Top Pesto:


  • 1 bunch of carrot-tops
  • 1/2 cup basil
  • 1 cup pine nuts 
  • 1.5 Lemons 
  • 3 cloves of garlic 
  • 1 tablespoon pink salt (more to taste)
  • black pepper and chili flakes
  • 1 cup sun-dried tomatoes 
  • dashes of olive oil (be careful because most jarred sun-dried tomatoes are dense in oil, so your killing two birds with one stone)
  • dashes of balsamic

Blend in food processor.

If its too liquid-y, add more pine nuts or leaves of carrot-top or basil.

if its too much garlic for your liking dilute with some oil or lemon juice. 

Enjoy carrot friends!



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