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Orange bowl with carrot top pesto topped with chopped macadamia nuts and carrot tops on the side.

Carrot top pesto with preserved lemon

Beth Lee
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.
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Prep Time 15 minutes
Total Time 15 minutes
Course Dinner
Cuisine Italian
Servings 8
Calories 73 kcal

Equipment

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.
    Macadamia nuts partially processed in the food processor.
  • Add carrot tops, garlic, other greens, preserved lemon, lemon juice. Pulse until it becomes an even finely chopped consistency.
    Garlic and preserved lemon added to food processor on top of carrot tops.
  • 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.
    Adding olive oil to food processor while making the carrot top pesto.
  • 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.
    Carrot top pesto in a jar with a close up on a wooden spoon with a dollop of pesto on it.

Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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

Calories: 73kcalCarbohydrates: 3gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 5gSodium: 1mgPotassium: 34mgFiber: 1gSugar: 0.4gVitamin A: 0.1IUVitamin C: 12mgCalcium: 59mgIron: 2mg
Keyword carrot tops, pesto, preserved lemons
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