Carrot Top Pesto

Our high school education program is a semester-long course that empowers urban high school students to become food citizens—making connections between food and health, food and the environment, and food and power.

Students make many recipes in the curriculum, among them this carrot top pesto. It’s the perfect snack for discussing the issue of food waste. Students learn about using all the nutrient-rich parts of the plant, especially those that usually get thrown out.

Makes about 2/3 cups

1 cup lightly packed carrot leaves (stems removed)
6 tablespoons extra-virgin olive oil
1 large garlic clove
¼ teaspoon kosher or fine sea salt
3 tablespoons walnuts
¼ cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano

In a blender, combine the carrot leaves, oil, garlic and salt. Process until finely minced. Add the walnuts and pulse until finely chopped. Add the Parmesan and pulse until combined. Taste and adjust the seasoning. Use immediately or cover and refrigerate for up to two days.

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