Be sure you have fresh, bright green carrot tops. And if you have no basil to add to the mix, try parsley or cilantro and a few fennel greens instead.

By / Photography By Victoria Pearson | March 17, 2017


Pull the fronds of the carrot tops off the stems and discard the stems. Carrot tops have a firm, chewy texture, but the stems are tough. Wash and spin-dry the greens.

Pulse the garlic and walnuts briefly in a food processor, then add the various greens and the salt and pulse again, scraping down the sides of the container as needed, until the greens are finely chopped. Add the olive oil and lemon juice and process the pesto until it is smooth.

Serve as a condiment with roasted spring carrots, and as a spread on crostini with a dab of fresh goat cheese.

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  • 4 ounces trimmed carrot tops (from 1 or 2 bunches), big stems trimmed off
  • 2 cloves garlic
  • ¼ cup walnuts
  • ½ cup fresh basil leaves, chopped
  • ½ cup fresh mint leaves, chopped plus more to taste
  • ¾ teaspoon sea salt
  • ½ cup extra-virgin olive oil, plus more to taste
  • 2 tablespoons fresh lemon juice
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