If you’re stuck with leftover carrot tops and don’t know what to make of them, we’ve got your back! As it turns out, carrot tops are a super versatile ingredient that can be used to substitute almost any herb. Not to mention their bitter greens add an incredible freshness and vibrant flavour to any dish, along with a healthy dose of nutritious benefits – from Vitamin C to calcium and potassium. 

While there are many recipes that allow you to transform your carrot tops into savoury new creations, our favourite has to be this DIY Carrot Top Pesto recipe from nutritionist Marie-Ève Caplette. It’s bright and clean-tasting, with a subtle hint of carrot. Best of all, it serves as a quick and easy way to use up every part of the carrot so nothing goes to waste. Spread this pesto on crackers, lather it on top of salmon, toss it into roast veggies, stir it into pasta… the possibilities are endless (and delicious!)

Quick & Easy Carrot Top Pesto Recipe from Marie-Ève Caplette

Ingredients

• ¼ cup walnuts, roughly chopped
• 5 carrot tops, stems and fronds roughly chopped
• 1 garlic clove
• Juice from ½ lemon
• ¼ cup fresh parsley leaves
• ¼ parmesan, freshly grated
• Salt & pepper to taste
• 1/2 cup olive oil

Instructions

1. Add roughly chopped walnuts to a baking tray and bake in oven at 375°F for 3-5 minutes until fragrant (keep an eye on your oven so they don’t burn!)
2. In a food processor or blender, add chopped carrot tops, garlic, lemon juice, parsley, parmesan, toasted walnuts, salt and pepper. Pulse until mixture is pureed.
3. With the food processor or blender still running, slowly drizzle in olive oil. Scrape the edges as needed and continue to mix until desired consistency. 

Bon appétit!