Annette’s Carrot Top Pesto

Use every bit of your carrots with this amazing Carrot Top Pesto


2 cups of carrot tops, washed

1 clove garlic

1/4 cup toasted cashews

1/4 – 1/2 cup olive oil

Optional but highly praised is the addition of some parmesan cheese to the pesto mix.


1. Add the garlic and cashews to a food processor bowl and process until chopped up.

2. Add the leaves and pulse until coarsely chopped.

3. While the processor is running, gradually pour in the olive oil until everything is combined.

4. Season with salt and pepper.

Serves 4

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