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Carrot Top Arugula Pesto

June 5, 2016

CarrotArugulaPestoMakes 1 1/4 cups


  • 4 oz. coarsely chopped,toasted walnuts (1 cup)
  • 3 oz. coarsely chopped carrot tops (2 1/2 packed cups)
  • 2 oz. arugula (1 packed cup)
  • 3 medium cloves garlic, crushed
  • 2 T fresh lemon juice, more to taste
  • Kosher salt
  • 3/4 cup extra-virgin olive oil



Pulse the walnuts, carrot tops, arugula, garlic, lemon juice, and 1 1/2 t salt in a food processor until finely chopped.

With the machine running, slowly add the olive oil.  Season to taste with salt or lemon juice and thin to your desired consistency with water.  Store in the refrigerator for up to 1 week, or freeze for up to 6 months.



From → Recipes

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