This recipe is really all about the carrot tops and transforming them into something delicious to eat rather than tossing them or composting them (although the latter isn’t a bad thing to do).

I hadn’t thought about carrot-top pesto in quite some time until I bought a lovely bunch of carrots for a recipe I was developing for one of my clients. The tops were intact, healthy-looking, and emerald green. It’s as if they were inviting me, actually daring me to make them into something delicious (you know how sassy those carrots can be).

Here are some process shots of the recipe coming together.

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Questions? I’m always here with answers.

–Chef Diana