Don’t toss those carrot tops! They’re loaded with flavor—and perfect for making a bright, herby pesto that’s just as good (if not better) than the classic. Paired with basil, garlic, pecans, and Parmesan, this recipe is quick, easy, and a smart way to use the whole vegetable.
1. Start with the Pecans & Garlic
Toss pecans and garlic into a food processor, and pulse until they form a coarse paste.
2. Add Greens & Cheese
Rinse your carrot tops, then add them to the processor along with basil and Parmesan cheese. Pulse until finely chopped and well combined.
3. Drizzle in Olive Oil
With the processor running (or pulsing), slowly drizzle in the olive oil until smooth(ish) and spreadable.
4. Season to Taste
Add salt and pepper, give it one last pulse, and that’s it—your pesto is ready. Toss with pasta or roasted veggies. Spread on sandwiches or flatbreads. Or, Swirl into soups or grain bowls.
Get the Greater Goods
