Carrot-Top Pesto

Makes about 1 cup of pesto

The carrot family Umbelliferae consist of anise, caraway, celery, parsley, cilantro and coriander, cumin, dill, and fennel to name a few. If you think about it, these all go well together when prepared in a dish. Use “sister” herbs to add more depth to this pesto.

  • 1 or 2 garlic cloves, peeled
  • 2 cups carrot leaves, no stems
  • 3 tablespoons pine nuts or almonds, lightly toasted
  • 1/2 cup (packed) fresh “sister” herbs above such as cilantro, dill, or parsley or use basil
  • 1/4 cup finely grated Parmesan
  • 1/2 cup good quality olive oil

Blanch the garlic in boiling water for one minute. Drain. Pulse garlic and nuts in a food processor or blender until a coarse paste forms. Add the carrot tops, herbs, Parmesan and process into a coarse purée. Add olive oil in a steady stream while machine is running until combined; season with salt and pepper.

  • Serve drizzled over roasted carrots
  • Serve as a dip
  • Drizzle over chevre and serve with baguette
  • Freeze in small containers
  • Toss with pasta
  • Serve over grilled fish or chicken