Carrot Top Pesto

Make this Tonight - "Not Your Mom's Meatballs & Gnocchi"

Prep Time
Cook Time


  • 1 clove garlic, whole, peeled
  • 3 oz basil, leaves
  • 1/2 cup parsley, leaves
  • 1/2 cup carrot tops, stems removed
  • 1/2 cup mint, picked
  • 1/4 cup pistachios
  • 1/2 cup spinach
  • 1/3 cup parmigiano, grated
  • 1/2 - 1 cup olive oil
  • 1 lime, zest
  • Black pepper, to taste
  • Kosher salt, to taste
  • 1 - 2 tablespoons honey (more or less to taste)


  1. Bring a medium-sized pot of water to a boil.
  2. Add about 1 tablespoon of salt for every 4 cups of water.
  3. Thoroughly wash and clean the carrot tops.
  4. Once boiling adds the carrot top greens, basil, parsley, spinach, and mint and cooks for 1 minute.
  5. Immediately drain from water, and place into a strainer set into a bowl of ice water.
  6. Allow herbs and greens to cool. Squeeze out excess water, drain, and transfer the blanched herbs and greens, pistachios, grated Parmigiano, lime zest, and garlic clove, to a blender.
  7. Blend on high while emulsifying in the olive oil in a slow drizzle.
  8. Puree on high until smooth and creamy. Use water from the ice bath, if necessary, to adjust consistency.
  9. Taste and adjust seasoning with salt, pepper, and honey.