Make walnut pesto and don’t throw out those fresh carrot greens—they’re not only edible but absolutely delicious. These vibrant, herbaceous tops taste slightly like carrots with a leafy green finish, making them perfect for pesto, sauces, dips, soups, and even salads.
If you’ve ever imagined a pesto with a hint of carrot sweetness, this is it. It’s a flavorful, no-waste recipe that transforms kitchen scraps into a creamy, bright condiment you’ll want to spread on everything.
🥕 Pro Tip For Walnut Pesto:
Blend your carrot top pesto with a drizzle of Domestic Gourmet Organic Annatto Oil – Aceite de Achiote to add warmth, depth, and a gorgeous golden hue. It’s the perfect complement to the sweet earthiness of the greens.
For quick prep, I recommend using the Ninja Nutri Pro—a powerful personal blender that whips this up in seconds. It’s compact, dishwasher-safe, and a must-have for small-batch sauces and dips.
And don’t forget—save the tough stem between the carrot and greens. It’s not great for eating raw, but freeze it and toss it into your next batch of homemade vegetable stock for added flavor and zero waste.
iBuen provecho!
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Walnut Pesto Made With Garden-Fresh Carrot Greens
Equipment
- Small Blender (or Food Processor)
Ingredients
- 2 cups carrot greens cut just above the hard carrot top
- 1 cup freshly grated Parmigiano-Reggiano if using store-bought grated cheese, use ¾ cup as it's more compact
- ½ cup walnuts
- 1 large garlic clove or 2 small cloves
- ¼ tsp fresh cracked black pepper
- ½ tsp salt
- ½ cup Domestic Gourmet Organic Annatto Oil – Aceite de Achiote
Instructions
- Remove carrot greens from carrots, cutting ½" above the hard carrot top.
- Wash greens by submerging in a bowl of cold water and gently shaking the dirt and debris away.
- Lay greens out to dry on a clean towel.
- Once carrot greens have dried, add them along with walnuts, Parmigiano-Reggiano, garlic, pepper, and salt in a food processor or blender.
- Secure lid but remove the pusher.
- Turn the food processor or blender on and slowly drizzle the annatto oil through the feed tube.
- Blend for 15-20 seconds and then turn off and remove the lid.
- With a rubber spatula, scrape down the sides.
- Replace the lid and blend for another 15-20 seconds.
- Pesto should be coarse in texture but well blended.
How to store:
- Store in an airtight container in the refrigerator for up to a week.
- Freeze using ice cube trays and store in a freezer bag for up to 6 months.
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below, tag @domesticgourmet on Instagram, and hashtag #domesticgourmet.
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