Carrot top pesto with preserved lemon will tantalize your taste buds. With added macadamia nuts, the richness of this pesto will wow you even if you don't add cheese! Use it classically on pasta or bruschetta or slather some on your next sandwich for an extra flavorful bite.
You might also enjoy my preserved lemon vinaigrette.
For ease of browsing, find all of my preserved lemon recipes in one place.
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Why you'll love this pesto!
- The carrot tops! When you buy carrots at the farmers' market they often ask if they should remove the green tops. Just say no! Bring them home, wash them off, pair them with some other herb or green like basil, arugula, parsley, or cilantro and make this recipe.
- The preserved lemon! I'm a big fan of preserving lemons and one of the main reasons is that the flavor is incomparable. Nothing else tastes like it. It's almost like a lemon becomes even more lemony in a savory way. Adding some preserved lemon into this pesto adds a layer of complexity to an already flavor-forward sauce.
- No waste! It's so easy to just toss or compost those green carrot tops. While they need a little flavor lift from basil, parsley, dill, or cilantro to really shine, they are an essentially free, nutritious addition to your vegetable choices.
- Flexibility! Make this recipe using what you have on hand. For the nuts - try pistachios, pine nuts, walnuts, or almonds. For the greens/herbs, if you don't have basil, use flat leaf parsley, arugula or dill. Want it to be vegan? Leave out the cheese!
Ingredients and Substitutions
- Carrot tops: The carrots sold in bunches at the farmers' market almost always still have the tops attached and sometimes I find them still on at my local Whole-Foods-style store. One medium size bunch of carrots should yield the amount you need for this recipe.
- Additional herbs/greens: Be creative with these. I love it with basil but didn't have any the day I re-tested this recipe. So I used a mix of arugula and flat leaf parsley.
- Preserved lemons: Yes you can buy a jar of preserved lemons but they are easy to make - they just need some time to "marinate". So start a jar and within a month, you'll have this fabulous ingredient. If you can't wait, buy preserved lemons online or at your nearest Middle Eastern grocery.
- Garlic: I prefer roasted garlic to raw garlic but that's just me. Raw is more common in pesto and certainly works in this recipe.
- Nuts: I show macadamia nuts in the picture and I loved the result using them but feel free to use pistachios, pine nuts, walnuts, or almonds instead.
- Parmesan cheese: Use a good quality cheese that you freshly grate but this pesto will still be delicious with no cheese. So if you want it to be vegan, no worries.
Let's make carrot top pesto step-by-step!
(Printable recipe card is at the end of the post with ingredients, measurements and step-by-step instructions. This section includes more and larger pictures and high level explanations of the process.)
This is an easy recipe to make if you use a food processor. The most traditional method for making pesto is with a mortar and pestle but you need a large one and lots of arm strength. The food processor is a nice alternative 😂.
Prepping all of the ingredients will probably take longer than the actual process of preparing the pesto. Make sure all of your greens are clean and dry. Toast your nuts. Have the other ingredients close at hand.
1. Place the nuts in the food processor first and give them a few pulses so they are in smaller pieces.
2.Then add everything but the olive oil. Pulse until it becomes an even finely chopped consistency.
3.Then drizzle in the olive oil and continue to process until the oil is incorporated. Be sure to taste at this point. You might want more salt, pepper, lemon juice, etc. Add more olive oil for a looser consistency.
4. I like to store the pesto with olive oil on top so I tend to stop at a rather thick consistency. Feel free to make your pesto looser or thicker as you prefer.
Beth's expert tips and shortcut suggestions
- Have fun with this recipe. The recipe works as written but if you don't have preserved lemon or you have less greens than it calls for. Adjust. Use the basic method and let your taste buds be your guide.
- Try finishing the pesto with a touch of spicy red pepper - not enough to overwhelm but just to add a little extra surprise at the end.
- Experiment with the different nuts - pine nuts are classic and so tasty but I really enjoy the pistachios or macadamias - just a different flavor profile. The macadamias add an almost creamy element since they are high in good fat.
- When you toast your nuts, set a timer. I am notorious for forgetting and burning my nuts, especially pine nuts. I use my toaster oven at about 375°F and start checking at 3 minutes for pine nuts and 5 minutes for other nuts.
FAQs about carrot top pesto
Carrot tops taste a bit like parsley with carrot undertones so you can use them in salads, soups and to garnish anywhere that parsley might work.
The pesto should last about two weeks in the refrigerator but it's unlikely it will last that long before you gobble it up.
I like to store pesto in a jar with a layer of olive oil on top in the refrigerator. If you have more than you think you can finish, try freezing small quantities in an ice cube tray or very small jars so you can grab a little pesto flavoring for pastas and soups anytime you want!
How should I use the carrot top pesto?
- Pasta - make your favorite pasta, reserve some pasta water and add the pesto to the hot pasta along with a little pasta water to achieve the consistency you prefer. Finish with some more parmesan, fresh lemon and chopped parsley or carrot tops!
- Shrimp - On their own or topping the pasta mentioned above, this pesto marries beautifully with shrimp.
- Roasted vegetables - top them with some pesto once out of the oven along with some lemon juice and mix well or just dollop on top.
- Chicken - Grab some skinless, boneless breasts or thighs and slather with some pesto and top with sliced lemons and bake. Technically, pesto should not be cooked but I would totally try this ... just sayin.
- Salmon - spread on top after cooking and let it "melt" on with some lemon juice.
- Sandwiches and pizzas! - apply liberally and prepare to drool!
To see how creative you can be when making your pesto - see this version from my friend Laura made with bok choy!
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Carrot top pesto with preserved lemon
Beth LeeEquipment
Ingredients
- ½ cup toasted macadamia nuts or use pistachios, almonds, pine nuts or walnuts
- 2 cups carrot tops cleaned and dried
- About 1 cup of basil leaves or use parsley, cilantro or arugula
- 2 cloves garlic roasted (raw is ok but I prefer roasted)
- ½ of a preserved lemon or zest of one small Meyer lemon
- Juice of one small Meyer lemon
- 4 tablespoons of olive oil add more to your liking to get a wetter consistency
- kosher salt and pepper to taste – start with ½ teaspoon each taste before adding salt if you used preserved lemon
Instructions
- Place the nuts in the food processor first and give them a few pulses so they are in smaller pieces.
- Add carrot tops, garlic, other greens, preserved lemon, lemon juice. Pulse until it becomes an even finely chopped consistency.
- Drizzle in the olive oil and continue to process until the oil is incorporated. Be sure to taste at this point. You might want more salt, pepper, lemon juice, etc. Add more olive oil for a looser consistency.
- Because I store the pesto with olive oil on top, I tend to prefer a rather thick consistency. Feel free to make your pesto looser or thicker as you prefer.
Notes
- Have fun with this recipe. The recipe works as written but if you don't have preserved lemon or you have less greens than it calls for. Adjust. Use the basic method and let your taste buds be your guide.
- Try finishing the pesto with a touch of spicy red pepper - not enough to overwhelm but just to add a little extra surprise at the end.
- Experiment with the different nuts - pine nuts are classic and so tasty but I really enjoy the pistachios or macadamias - just a different flavor profile. The macadamias add an almost creamy element since they are high in good fat.
- When you toast your nuts, set a timer. I am notorious for forgetting and burning my nuts, especially pine nuts. I use my toaster oven at about 375°F and start checking at 3 minutes for pine nuts and 5 minutes for other nuts.
Nutrition
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