Carrot Top Pesto

photo of pesto

From the Registered Dietitians and Chefs of NewYork-Presbyterian Hospital

Recipe Yields: 4 Servings


  •  1 garlic clove, chopped
  •  1/4 cup pine nuts, toasted
  •  1 cup carrot tops, rinsed well and roughly chopped
  •  1 cup fresh basil, rinsed
  •  2 tbsp. lemon juice (from 1/2 large lemon)
  •  1/4 cup extra virgin olive oil
  •  1/4 tsp salt
  •  2 tbsp. parmesan cheese
  •  black pepper, to taste


  1.  In a food processor, add the chopped garlic and toasted pine nuts. Pulse until nuts are in fine pieces.
  2.  Add the chopped carrot tops and basil leaves, lemon juice, salt, pepper, and about half of the olive oil and pulse until the mixture begins to come together.
  3.  With the food processor running, slowly drizzle the remaining oil in, until the pesto comes together.
  4.  Add the parmesan cheese and pulse a few times until mixed in.

Nutrition Facts

Recipe Yields: 4 Servings

Amount Per Serving (2 tbsp.)
Calories 98
10g fat (92% calories from fat)
1g saturated fat (9% calories from saturated fat)
Sodium 96mg
Total Carbs 2g
Protein 1g

Note: Majority of the fat in this recipe comes from heart healthy polyunsaturated and monounsaturated fats