This carrot and radish top pesto is a great way to make use of those healthy greens that sprout from the top of your fresh root veggies!

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Carrot and Radish Tops

So you know those greens that you get on the top of your fresh farmers market carrots and radishes? You can eat them!

Yes, it’s true. You could saute them, add them to a stew, or, my favorite, make this carrot and radish top pesto. Ideally, your root tops should be freshly harvested, within the past few days. You only need a little for this recipe–about a cup of radish greens and a cup of carrot greens–but in my opinion, using any bit of these greens is better than using none. After all, using up some or all of these greens means less waste, more nutrition, and more flavor. It’s a win-win-win!

NOTE: This recipe is for carrot and radish tops. Before using other raw root tops, be sure to do a little research to make sure they are edible raw and/or cooked. 

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Popular Pesto

There is a reason pesto is so popular. It’s both delicious and versatile. I love pesto because it’s such a great way to add a flavor kick to a variety of food. Try it on grilled chicken or fish, quinoa, potatoes, pasta, or scrambled eggs. It’s also delicious in this Roasted Veggies and Pesto Bowl.

Pesto recipes are also totally flexible. You can make it with a variety of greens–from classic basil to parsley to kale. With nuts or without nuts. With cheese or without cheese. The only constants are extra-virgin olive oil, fresh lemon, garlic, and salt.

I usually make it without cheese, but if you are a Parmesan lover, go ahead and add about 2 tablespoons to the below recipe. Also, as always with cooking, use this recipe as a guide and adjust it to your preferences and taste!

Let me know if you make it!

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Carrot and Radish Top Pesto

This carrot and radish top pesto is the perfect way to use up those farmer's market greens! This pesto is delicious on everything from grilled chicken to quinoa to eggs. Use this recipe as a guide and adjust to what you have on hand, your preferences, and taste. Keep in an airtight container in the refrigerator for up to a week. Want to keep it longer? Freeze in an ice cube tray and then pop the cubes into a resealable ziplock in the freezer for longer storage! Enjoy!

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Prep Time 15 minutes mins

Cook Time 0 minutes mins

Course Appetizer, sauce

Servings 6 servings

Ingredients

  

• 1 cup fresh carrot top greens, rinsed and destemmed or sub kale or parsley
• 1 cup fresh radish top greens, rinsed or sub kale or parsley
• 1 cup fresh basil leaves, rinsed or use extra carrot or radish tops
• 1 clove garlic
• 1/4 teaspoon sea salt adjust to taste
• 3 tablespoons extra virgin olive oil
• 2 tablespoons plain cashews or your favorite nut or seed
• 1/2 medium lemon, juiced plus more to taste

Instructions

 

• Combine all the ingredients in a small food processor. Pulse to process, stopping to scrape down the sides with a spatula every now and then.
• Taste test and adjust with more lemon, salt or cashews as needed.

Keyword carrot tops, leafy greens, pesto, radish tops, vegan

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