Make Ahead
Carrot Top Pesto
Popular on Food52
9 Reviews
Vicky M.
February 18, 2018
I thought this was pretty gross and carrot tops I used (fresh from my garden) were sweet so the addition of honey was not necessary. Maybe 50/50 basil and carrot tops...either way I won't be cooking with carrot tops again.
Joannette
September 15, 2011
I'm a Brit living in France and made this Pesto yesterday. Served it with wholewheat pasta. The verdict from both husband and myself: DELICIOUS!
Hilarybee
August 2, 2011
From what I understand, carrot tops contain toxic alkaloid and when consumed in large quantity can make you very sick. Some people cannot tolerate carrot tops even in small quantity, and reactions can include itchy toungue/throat, intestinal pain and even death.
Two years ago, I disregarded the "carrots are toxic" advise and made a salad with carrot top dressing I had seen at Cafe Boulud. I was fine, but my husband became very ill, necessitating a trip to the emergency room.
I don't want to be the doomsday person out there, and chances are you will probably be fine. But that was my experience.
Two years ago, I disregarded the "carrots are toxic" advise and made a salad with carrot top dressing I had seen at Cafe Boulud. I was fine, but my husband became very ill, necessitating a trip to the emergency room.
I don't want to be the doomsday person out there, and chances are you will probably be fine. But that was my experience.
lloreen
July 29, 2011
I love carrot tops with herbs and a simple vinaigrette but someone told me they are toxic? I am not dead yet, so perhaps this is a myth? Does anyone know?
Beth D.
July 29, 2011
Thanks for the idea! I by whole organic carrots with teh tops ALL the time and ALL the time I throw them away not knowing how to use them. Now I can make pesto every week! I just made a vegan pesto like dip for my raw veggies for lunch using pumpkin seeds and lime instead of almonds. Its great and the carrot top flavor is not too intense. Thanks again for the idea!
X
July 28, 2011
Moira Hodgson published a recipe for Pureed Carrot Top Condiment in Good Food From a Small Kitchen (1985). Her recipe follows... Puree the tops from a bunch of fresh young carrots in a food processor with a bit of water. Saute the puree in a tablespoon of sesame oil for about 5 minutes, then season with 2 tablespoons of Tamari sauce. I've prepared this many times and served it as a condiment for brown rice. She got the recipe from composer John Cage. I will try the pesto recipe, as we have lots of carrots in the garden now!
bottomupfood
July 28, 2011
I remember Googling wildly last summer to find out if carrot tops were edible and getting no clear yeses. Thanks for answering my question AND coming up with a great way to eat them.
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