Carrot Top Pesto

Carrot Top Pesto

1 ½c Carrot Leaves/Tops, no stems

1/4c Roasted Macadamia Nuts

1 Garlic Clove, peeled

½c Extra Virgin Olive Oil

¼c Grated Parmesan

1/8c Fresh Lemon Juice

Salt (as desired)

Pulse the Carrot Leaves, Macadamia Nuts, and Garlic in a food processor until coarsely ground. With the processor running, slowly drizzle in the Olive Oil, and process until blended well. Add the Parmesan, Lemon Juice, and Salt to taste, and pulse until combined. 

Carrot Top Pesto Tips:

• If the recipe is a bit earthy for your pallet, use half carrot tops and half Italian basil leaves instead of all carrot tops.
• In this recipe, local macadamia nuts are used instead of pine nuts. Both are pricey and there is a bit of relief when you understand any fatty nut will do the job. In our kitchen, this includes any nuts other than almonds or filberts.
• This recipe makes a hearty, rustic pesto. If you prefer a thinner, more delicate final product, simply drizzle more olive oil until you reach your desired consistency.
• And finally, go ahead and make a large batch by doubling or tripling the recipe. Pesto freezes very well. We fill ice cube trays with the extra. Once frozen, the cubes may be stored in Ziplock baggies in the freezer for up to six months.

Why Carrot Top Pesto?

When we had the Monkeypod Jam Shop and Cafe, our Kauai farmers would bring us the most beautiful carrots. Slender, multi-colored root vegetables with bountiful, kelly green tops. In the beginning, we composted all the tops, but it felt like a waste. There had to be a way we could utilize them in the kitchen. We nibbled the raw tops, tasting the grassy, yet carroty flavor. A few snipits could be added to our salad mix for bulk or we could use it as a garnish when plating. Not bad ideas, but they wouldn't make much of a dent in our cambro container-made vase, spilling with the abundance of wispy, greenery.

Pesto is green and made from leaves... we gave it a try. Carrot Top Pesto soon became a favorite sandwich spread, dip, schmear, and often a base for other condiments. The little workhorse made itself an integral part of our cafe, and while the cafe era has ended, we still keep a healthy stash at home.