Ingredients for Your Delicious Carrot Green Pesto

• 2 cups carrot leaves, chopped small (ensure you remove the thickest, toughest stems; this quantity is typically what you’d get from one standard bunch of carrots)
• 2 cloves garlic, finely chopped (fresh garlic is key for optimal flavor!)
• ¼ cup pine nuts (for a different flavor profile or if pine nuts are unavailable, walnuts make an excellent substitute)
• ½ cup extra virgin olive oil (a good quality oil will make a significant difference in taste and texture)
• ¼ cup grated Parmesan cheese (freshly grated is always best, but pre-grated works too)
• Black pepper, to taste (start with a pinch and adjust; for an exciting kick, consider adding a dash of red pepper flakes)

You’ll find a printable recipe card with all details further down the page!

Blend to Perfection: Add the remaining ingredients – chopped garlic, pine nuts (or walnuts), extra virgin olive oil, grated Parmesan cheese, and black pepper (or red pepper flakes) – to the food processor with the blanched carrot greens. Pulse and blend until the pesto reaches your desired texture. Some prefer a coarser, rustic pesto, while others prefer it smoother. You may need to pause the processor occasionally and scrape down the sides with a spatula to ensure all ingredients are evenly incorporated and blended.

👨‍🍳 Beyond Pesto: Creative Ways to Enjoy Carrot Greens

While carrot top pesto is undeniably delicious, it’s just one of many fantastic answers to the question: what to do with carrot greens? These versatile greens can be incorporated into a wide variety of dishes, adding a fresh, earthy, and slightly bitter note that complements many cuisines. Don’t let any of those nutritious carrot tops go to waste! Explore these other delightful carrot greens recipes:

• Carrot Greens in Soup: Add chopped carrot greens to your favorite vegetable or chicken soup for an extra layer of flavor and nutrition. They can contribute a peppery, slightly bitter note, similar to parsley or celery leaves, and hold up well during cooking.
• Carrot Top Chimichurri Sauce: This vibrant, zesty Argentinian sauce is traditionally made with parsley, but carrot greens make a fantastic substitute. Blend them with garlic, olive oil, vinegar, and spices for a pungent, herbaceous sauce that’s perfect for grilled meats, roasted vegetables, or as a flavorful vegan dip.
• Carrot Greens Salad: For a super refreshing and nutritious side dish, combine tender, blanched carrot greens with other fresh salad ingredients. Their unique flavor pairs wonderfully with a light vinaigrette, sesame seeds, and perhaps some toasted nuts for crunch.
• Carrot Leaves Chutney: Explore an exciting Indian twist by turning carrot greens into a flavorful chutney. This vibrant condiment, often paired with savory fritters or used as a spread, brings a delightful balance of spicy, tangy, and herbaceous notes.

Beyond these specific recipes, carrot greens are also excellent for enriching homemade vegetable stock or vegetable broth, adding depth and a subtle earthy essence. For a quick nutritional boost, toss a handful into your morning smoothie – their bitterness is easily masked by fruits and other greens. The options for creative carrot top recipes are truly endless, limited only by your imagination!

Carrot Leaves Pesto Recipe (What to do with Carrot Greens)

By Summer Yule

Frequently Asked Questions (FAQs) About Carrot Greens

Curious to learn more about carrot greens? Here are some common questions and detailed answers to help you make the most of this often-underestimated ingredient:

What do carrot greens taste like?

Carrot greens possess a distinctive flavor profile that is often described as slightly bitter, earthy, and herbaceous, with notes reminiscent of parsley or cilantro. Their taste can also carry a faint carrot-like sweetness, especially when young and tender. Blanching, as demonstrated in our pesto recipe, significantly mellows this bitterness, making them more palatable and versatile for various culinary applications.

What are carrot leaves called?

Carrot leaves are commonly referred to as carrot tops or carrot greens. These terms are used interchangeably to describe the green, leafy foliage that grows above the carrot root.

Are carrot tops poisonous?

No, carrot greens are absolutely not poisonous. There’s a common misconception that they are due to the presence of naturally occurring alkaloids, which are also found in other widely consumed plants like celery and parsley. These compounds are not toxic in typical culinary amounts. However, like with any food, excessive consumption could potentially lead to mild gastrointestinal discomfort or, rarely, allergic reactions in sensitive individuals. Enjoying them in moderation as part of a balanced diet is perfectly safe.

What are carrot leaves benefits?

Carrot leaves offer several nutritional benefits. They are a good source of various vitamins and minerals, including Vitamin C (an antioxidant that supports immune health), Vitamin K (important for blood clotting and bone health), and potassium. They also contain chlorophyll and a range of antioxidants, contributing to overall well-being. While typically consumed in smaller quantities as an herb or flavor enhancer rather than a main vegetable, their inclusion can still add valuable nutrients to your diet.

Can I freeze carrot leaves?

Yes, you can absolutely freeze carrot leaves to preserve them for later use! While their texture might soften slightly upon thawing, their flavor and nutritional value will remain largely intact. For best results, it’s highly recommended to blanch them briefly before freezing – just as we do for our pesto recipe. This helps to lock in their vibrant color and fresh flavor, preventing freezer burn and maintaining their quality for longer storage. After blanching, pat them dry, chop them, and freeze them in airtight bags or containers.

Can you use carrot leaves instead of parsley?

Carrot leaves can indeed be used as an effective substitute for parsley in many dishes. They share a similar fresh, herbaceous aroma, making them suitable for garnishes, sauces, and cooked dishes where parsley is typically used. However, keep in mind that carrot greens tend to have a slightly stronger, more bitter flavor than parsley. It’s wise to start with a smaller quantity and adjust to your taste preferences to avoid overpowering the dish.

Is it OK to juice carrot greens?

While it’s technically possible to juice carrot greens, it’s not as common as juicing the carrot root itself. Their potent, somewhat bitter flavor can be quite intense in a concentrated juice, so moderation is key. If you choose to juice them, it’s best to combine them with sweeter fruits and vegetables (like apples, oranges, or the carrot roots themselves) to balance the taste. Start with a small amount and adjust to your liking.

Can I dry carrot leaves?

Yes, you can certainly dry carrot leaves to create your own homemade dried herb. This is a fantastic way to preserve their flavor for long-term use. You can air-dry them by hanging small bunches upside down in a clean, well-ventilated area away from direct sunlight. Alternatively, a food dehydrator or a low oven setting can speed up the process. Once completely dry and brittle, crush them into flakes and store them in an airtight container. Dried carrot leaves can be used in soups, stews, marinades, or even steeped to make a herbal tea.

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