Low Sodium Carrot Top Pesto


After our recent discovery with carrot top sautéed with shallots and olive oil, while the delicious robust flavors linger, we were on to find more new ways to turn these healthy greens into delicious low sodium goodness.

Carrot top pesto in a mason jar

Straight to Recipe


Shopping List l Tool List l Tips & Tricks l Videos l Recipe l Print Recipe

Carrot Top Leafs

The carrot tops can be a bit coarse even with the stems removed. Since we were quite happy with the improved texture after we coarsely chopped the leafs, we thought to make the carrot top into some type of chutney or salsa would be ideal.

Better yet, we decided to turn them into pesto since we were not able to find store bought low sodium pesto and have been on pesto hunger.

Carrot Tops as Pesto

Carrot tops do not contain much moisture. They don’t produce much water in storage or in refrigeration. This is favorable for making pesto. The raw earthy carrot top flavors should go very well with garlic, pine nuts and olive oil. The fresh green color would also preserve beautifully when it is completely submerged in olive oil as pesto.

Pesto All Year Round

Imagine having fresh home made pesto with garlic and pine nuts all year round, including cold winter season when fresh herbs supplies are limited? Carrots are winter vegetables, using the carrot tops to make fresh green pesto to spring up winter months instead the traditional herbs used is economical.

Cost Effective Alternative

Pesto is traditionally made with basil and maybe not always available in the winter months. It can also be costly with the large quantity needed. This makes carrot tops a smart alternative.
Here is our low sodium, no salt added and wildly modified version of pesto alla Genovese.

Give it try. It is simple and easy to make. You can add the pesto to many dishes. Here are some carrot top pesto recipe ideas.
Scroll down to steps and see how simple it is to make this versatile goodness.

Click here for the Recipe Card.

Here is the list of the Tools and Ingredients we used to make this dish.

Follow with the steps how we made this dish.

Let us know how your turned out if you made it.


Shopping List

A bunch of carrot tops
3-4 garlic cloves, de-germed.
1/3 cup of pine nut, raw or roasted
Olive oil, plenty of it.


Tool List

A knife
A cutting board
A food processor
A silicone spoontula
A few mason jars, washed and dried.
A furry friend helper (optional).

Tools for making carrot top pesto


Recipe

Carrot Top Pesto with Garlic & Pine Nuts


Print Recipe Card

Ingredients

A bunch of carrot tops
3-4 garlic cloves, de-germed
1/3 cup of pine nut, raw or roasted
Olive oil, plenty of it

Ingredients to make carrot top pesto

Steps

Trimming carrot tops

Remove carrot top.

Rinse, wash and dry thoroughly. They can get a bit sandy.

chopping carrot top greens

Coarsely chopped the tops so the sections fit in your food processor.

de-derm garlic cloves

Remove garlic skin & de-germ. We like our garlic de-germ to prevent strong garlicky breath, hick ups, burp, or to have discomfort of feeling bloated after eating them.

Roast the pine nut on a skillet until lightly brown. Set aside to cool.

Carrot tops in a food processor

In a food processor, add carrot top, garlic and pine nuts.

Turn on food processor and chop the mixture to the desire consistency.

Pause the food processor and not leaving it on until the greens are chopped.

Carrot top pesto on a red spoon

This will help to turn the mixture into a chunkier paste and not liquefy them.

chopped carrot tops in a stainless steel mixing bowl

We have a small food processor so we always work in batches.  The key to not to over fill the container and keeping the power on until chopping is done.  This will liquefy the ingredients. Fill the food processor container only 1/3 full and use short pauses,  on and off the power until you get the desire paste.

Carrot top pasto in mason jars

Fill empty mason jars with some olive oil first. This will help to seal the pesto as you fill them up.

Filling up carrot top pasto in a masion jar

Use a spoon or a knife to flatten the top of the pesto.

Fill the rest of the mason jar with olive oil.

Check to make sure there are no air pocket between the pesto. If there air pocket, stir in some olive oil or press the air pockets out.

This will keep well up to 2 weeks in the refrigerator.

Refill olive oil to completely cover the pesto after each use. They will prevent the pesto turn brown due to oxidation.


Tips & Tricks

We have a small food processor so we always work in batches.  The key to not to over fill the container and keeping the power on until chopping is done.  This will liquefy the ingredients. Fill the food processor container only 1/3 full and use short pauses,  on and off the power until you get the desire paste.


Recipe Card

Carrot Top Pesto with Garlic & Pine Nuts

Print Recipe
Cooking Time: 20 minutes

Ingredients

  • A bunch of carrot tops
  • 3-4 garlic cloves, de-germed
  • 1/3 cup of pine nut, raw or roasted
  • Olive oil, plenty of it

Instructions

1

Remove carrot top.

2

Rinse, wash and dry thoroughly. They can get a bit sandy.

3

Coarsely chopped the tops so the sections fit in your food processor.

4

Remove garlic skin & de-germ. We like our garlic de-germ to prevent strong garlicky breath, hick ups, burp, or to have discomfort of feeling bloated after eating them.

5

Roast the pine nut on a skillet until lightly brown. Set aside to cool.

6

In a food processor, add carrot top, garlic and pine nuts.

7

Turn on food processor and chop the mixture to the desire consistency.

8

Pause the food processor and not leaving it on until the greens are chopped. This will help to turn the mixture into a chunkier paste and not liquify them.

9

Fill the pesto in a clean and dry mason jar.

10

Use a spoon or a knife to flatten the top of the pesto.

11

Fill the rest of the mason jar with olive oil.

12

Check to make sure there are no air pocket between the pesto. If there air pocket, stir in some olive oil or press the air pockets out.

13

This will keep well up to 2 weeks in the refrigerator.

14

Refill olive oil to completely cover the pesto after each use. They will prevent the pesto turn brown due to oxidation.

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