Carrot Top Pesto with Roasted Chickpea turns the leafy tops most cooks toss into a bright, herbal pesto with real body. A quick blanch tames the bitterness in the greens, and roasted chickpeas stand in for pine nuts, giving the paste a nutty crunch without a single tree nut or seed. Nutritional yeast and fresh lemon round it out — savory enough to toss with hot pasta, spread on toast, or spoon over roasted vegetables.
The carrot tops and green onions come straight from Courage to Grow Farm, harvested at peak freshness so nothing wilts or turns bitter before it hits the food processor. Using the whole carrot, greens included, means less waste in the field and more flavor on your plate.
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Carrot Top Pesto with Roasted Chickpea
A nut-free, seed-free carrot-top pesto built on roasted chickpeas for body and crunch.
Ingredients
US Standard | Metric
Produce
- Carrot top, blanched1 c80 g
- Green onions, green parts only4 ea4 ea
- Garlic, chopped1 clove1 clove
Pantry
- Lemon juice, freshly squeezed2 Tbsp30 ml
- Lemon zest, fresh1 tsp2 g
- Roasted chickpeas1/2 c75 g
- Nutritional yeast1 Tbsp5 g
- Grapeseed oil3 Tbsp45 ml
- Salt and pepperto taste—
Instructions
- 1
Blanch the carrot tops.
Boil 3 minutes until bright green and tender, then plunge into ice water. Drain, wring out excess liquid, and pat dry.
- 2
Process.
Add all ingredients, from garlic through nutritional yeast, to a food processor. Pulse to a chunky paste, then stream in the oil until combined. Season with salt, pepper, and extra lemon juice to taste.
- 3
Serve or store.
Use right away tossed with hot pasta and a splash of reserved pasta water, or store airtight in the fridge for several days (color may darken slightly — that’s normal).
Chef C’s Tips
“Don’t toss those carrot tops in the compost — a good blanch mellows the bitterness and turns them into the greenest pesto you’ll ever make.”
“Pulse first, then stream the oil in slow — rushing it is how you end up with a broken, oily paste instead of a silky one.”
“This one’s nut- and seed-free on purpose, so it’s the pesto I hand to guests with allergies without a second thought.”
Nutrition Facts
Per 2 Tbsp serving (est., 8 servings/batch)