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Homemade Pesto

Carrot Top Pesto


2 cups  carrot tops, packed

½ cup basil leaves, packed

1 large garlic clove, peeled

1/3 cup walnuts

1-2 tablespoons white miso paste

1-2 teaspoons lemon juice

½ cup extra-virgin olive oil



  1. Pulse carrot tops, basil, and garlic in a food processor until coarsely chopped.

  2. Add walnuts, 1 tablespoon of miso paste and 1 teaspoon of lemon juice, a good pinch of salt and some fresh ground black pepper.  Pulse a couple of times to create coarse puree, scrape down the sides.

  3. With the motor running, slowly drizzle in the olive oil.

  4. Taste and add a little extra miso, lemon juice or salt to taste. Serve at room temperature.

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