Photo: Plato’s Carrot Pile ©Michael Hart


Photo by ©Ben Fink








I’ve never bought carrots without the greens since I discovered how to make this (you have to blanch the greens first or the pesto is too grassy). Be sure you separate the greens as soon as you get them home as they pull moisture out of the carrots. Save the carrot stems for stock.

  • greens from 1 medium bunch of carrots
  • 3 tablespoons olive oil
  • 1 tablespoon pine nuts
  • 2 garlic cloves
  • squirt of fresh lemon juice
  • salt

Pull the feathery leaves off the stems. You should have about 2 loosely packed cups of leaves. Bring a small pot of water to a boil and drop in the carrot leaves. Cook for 1 or 2 minutes to blanch, and then drain. The greens will reduce to about ½ cup. Transfer the greens to a food processer or blender and add the oil, pine nuts, garlic cloves, lemon juice, and salt to taste. Blend to a puree. Refrigerate the pesto for up to a week (it does ferment) or freeze.

Makes about ½ cup.

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