Carrot Greens & Coriander Pesto

Adapted from a recipe by our fellow blogger Charles at FiveEuroFood

Carrot Greens & Coriander Pesto

This is simply a great way to use the tops of your carrots. We both enjoyed this even more than our homemade Bail Pesto – perhaps its just good to have a change! Thanks for the inspiration Charles🙂

  • 1 bunch carrot greens
  • 1 bunch coriander
  • ½ cup olive oil
  • 1-2 garlic cloves
  • ½ cup parmesan cheese
  • 1 cup pine nuts (or walnuts)
  • 1 tbsp lemon or lime juice
  • salt & pepper to taste

carrot tops

Blanch carrot greens in boiling water for 1 minute. Remove. Cool and then squeeze as much water out as you can.

Then add carrot tops to food processor and add: coriander, and other ingredients reserving about ½ the oil. Keep mixing and tasting and add more oil as necessary, you may use more or less than 1/2 cup depending on the size of your green bunches. Carrot greens can taste slightly bitter, so add more nuts or cheese to compensate. Finally add squeeze of lemon or lime juice and salt/pepper to taste…

Blend again then spoon into a glass jar and cover with olive oil to keep fresh.

enjoy this pesto on top of fresh sourdough bread

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4 thoughts on “Carrot Greens & Coriander Pesto

  1. Pingback: field trips and farm tours | adventuresingrowing

    • Hey Charles, sorry its taken a little while to get to this comment! It’s been a big week. This pesto is gorgeous and we are so thankful for the inspiration – the coriander goes brilliantly – and we printed our version of this recipe for the markets this week and sold out of carrots and coriander in no time!! We are about to hit Macadamia nut season, so might be trying it soon with these instead of Pine Nuts. Hope you are well and happy, cheers Michelle & Rachel xx

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