I have always appreciated the old-fashioned belief that nothing should be wasted. No part of an animal or vegetable should ever get tossed. Don’t waste, and you won’t want.
I try to do the same here at home. I save many scraps for making broth. Most people have a freezer filled with things to eat. Me? Sure, there is some food in there, but a lot of space is taking up (to Markipedia’s dismay) by a bunch of containers ready to make broth.
There is a container of meat bones and scraps, another for lamb, and yet one more for chicken. I have a bag of shrimp shells mixed with remnants of onion, shallot, leek, carrot, celery, tomato, and fennel. I have another bag solely of vegetables. I even had one dedicated to asparagus stems, but I used them for asparagus soup. Good homemade broth makes for good results.
There are certain things I don’t save for making broth. Pieces of turnip, potato, broccoli, cabbage, or Brussels sprouts to name a few. The flavor and texture they impart simply doesn’t do it for me… or the broth! And then there are carrot tops. Maybe they would be good in broth, but I much prefer them to make a carrot-top pesto. We first heard of this frugal recipe from our friends Annamaria and Giuseppe, and we love it. I think you will, too!
~ David
Developed and maintained by Inspiratech LLC.
Design by Themeshift.
Fran @ G'day Souffle'
April 25, 2020 at 6:57 amWhat a brilliant idea using carrot tops! I usually throw them away. Yesterday, I actually threw away the radish greens from my radishes- probably would have tasted good in a salad. Due to the virus, our ‘Green Bin’ pick-up has been suspended (the bin containing our garden clippings and food scraps), so now the food scraps mount up in our regular kitchen bin- NOT HAPPY! Maybe there are a few scraps that could be used for a broth.
Cocoa & Lavender
April 26, 2020 at 8:25 amI’ve learned to be judicious when choosing scraps for broth… not everything works well together! And I am so glad our friends suggested the carrot top pesto. What a gift!
Nan
April 26, 2020 at 2:28 pmRadish tops make a lovely soup. Google radish top soup. Epicurious has a nice one.
Cocoa & Lavender
April 27, 2020 at 5:36 amI will definitely look for that recipe to try when radishes come back into the market. Thanks, Nan!
Gerlinde
April 25, 2020 at 7:52 amI am like you David, my freezer is full of food scraps for broth but I have always thrown carrot tops in my compost. I have to try this. It looks yummy.
Cocoa & Lavender
April 26, 2020 at 8:26 amIt is really tasty, Gerlinde . And someone I know suggested swirling it into soup. Sounds like a great idea to me!
John / Kitchen Riffs
April 25, 2020 at 10:33 amWow, carrot top pesto? What a brilliant idea! Very creative and clever — I’ll be making this. Thanks.
Cocoa & Lavender
April 26, 2020 at 8:26 amThat was exactly my reaction when my friends told me about it, John. Glad I made it.
John
April 25, 2020 at 2:27 pmNow that we have a proper and decently-sized back yard, I find myself composting anything I can. Not that much from the kitchen even ends up in there other than onion and orange skins, eggshells etc. Much like you, I save food offcuts and bones for stock, leek tops for soups and stews. Just a pity they get lost in the freezer. I need to organise that thing!
I like your use of pistachios in the pesto. Green on green, and a whole different flavour to the more traditional pinenuts. Love it!
Cocoa & Lavender
April 26, 2020 at 8:28 amOh, I don’t even want to think about organizing my freezer… I just know what is in there! Love the idea of green on green, John — could have made spinach pasta, too!
Carolyne
April 25, 2020 at 2:29 pmWhat a great idea to use carrot tops! We are all too quick to throw out the obvious. Thanks for another delicious recipe.
Cocoa & Lavender
April 26, 2020 at 8:29 amCarolyne — Who would have ever thought sandy carrot tops would be an obvious choice for anything? Glad someone did!
Eha
April 25, 2020 at 6:04 pmOh dear – I do not think my freezer is anyways as organized as yours . . . and tho’ I oft look at the lovely ‘French’ carrots with frothy tops in my on-line green grocery shopping, most has been bought sans the tops ! Absolutely love the simplicity of your recipe and can imagine the taste. Another treat ahead when I can get back to cooking for self . . . be well . . .
Cocoa & Lavender
April 26, 2020 at 8:30 amAs I said to John, Eha, there is NO organization in my freezer at all. My style in there is “free for all!” Yes, this simple recipe is worth making!
Frank Fariello
April 26, 2020 at 5:10 amI definitely share your philosophy of never throwing food out if I can help it. And I’ve even tried my hand at carrot top pesto. Love recipes that make use of things that would otherwise get chucked, especially timely when we are all trying to minimize our trips to the market. Stay well!
Cocoa & Lavender
April 26, 2020 at 8:31 amWhen I think of the “waste not, want not” culture, Frank, I usually think of Italians. They excel in this arena so it doesn’t surprise me that you are the same way. Genetics at work!
Ron
April 26, 2020 at 5:52 amNow why didn’t I think of making pesto from baby carrot tops? But, I’m sure glad you did. We love pesto of all types, so I can’t wait to try this. You guys stay safe and well over your way.
Cocoa & Lavender
April 26, 2020 at 8:32 amThanks, Ron — we are staying safe and healthy here. Hope the same for you. Still cooking up a storm, too!
Kate Maguire Jensen
April 26, 2020 at 6:55 amI love this idea. I had some arugula that wasn’t looking very perky last week and turned it into pesto with pistachios. Our mothers would be proud of us!
Cocoa & Lavender
April 26, 2020 at 8:34 amThey would. Kate! They all loved through the depression and know how to use everything up. The good news is that I don’t think we will be getting to the point of eating Spam this time aruond.
sippitysup
April 26, 2020 at 2:11 pmPistachios are a nice touch! GREG
Cocoa & Lavender
April 27, 2020 at 5:36 amQuite different from pine nuts, Greg.
sherry
April 26, 2020 at 7:34 pmhi david
yes it’s a great idea to re-use, or make use of things you may normally throw away. i first heard of this pesto via another aussie food blogger. she also introduced me to the idea of apple skin jam. very clever and frugal! i find myself being much more frugal these days. wilted herbs get zapped with a teeny bit of oil and salt and into the freezer; i even froze half a tin of condensed milk the other day. not sure how that will turn out! keep well!
Cocoa & Lavender
April 27, 2020 at 5:39 amI hope you will let me know about the condensed milk outcome, Sherry! I’m also curious about the apple skin jam, as I never eat apple skins. Glad you like the pesto recipe!
Susan Manfull
April 27, 2020 at 2:41 pmFor years, when the friendly cashier at the Golden Harvest asked if I wanted the carrot tops cut off, I replied affirmatively. Until one day when a new cashier told me that she makes pesto with her carrot tops. From then on, I keep them and try to find time to make a pesto. I have never made it with pistachios — sounds very good! What a pretty post!
Cocoa & Lavender
April 28, 2020 at 7:10 amThe pistachios at a very nice flavor to the pesto. In fact, the carrot tops seem almost to be a vehicle to showcase the pistachios and the cheese.
Valentina
April 27, 2020 at 9:23 pmBrilliant! I always save beet greens — usually I sauté them, but this might have just inspired a new pesto. After I try yours with the carrot tops, that is. 🙂 ~ Valentina
Cocoa & Lavender
April 28, 2020 at 7:11 amI think a beet green pesto sounds fantastic, Valentina! I may try it soon, as well, if you don’t “beet” me to it.
Jeff the Chef
April 28, 2020 at 6:17 amI can’t tell you how much I love this! I am so about not wasting food. There’s just something that seems really wrong about throwing things away. And I’m not talking about landfills – although that’s another problem. There’s just something that seems ungrateful and thoughtless about throwing something useful away. To the point that when I squeeze a lemon for the juice, I’ve been known to mince the rind and mix it into the next couple of mornings’ oatmeal! So, carrot-top pesto is a dish that I’m definitely going to try!
Cocoa & Lavender
April 28, 2020 at 7:15 amJeff – I’m so glad to see so many people on board with the same idea. I like that you add your lemon peel to your oatmeal… If I’m going to juice a lemon, I always zest it first and save the zest in one way or another (freezing it, drying it, preserving it). Same with an orange. There’s such a good flavor there it would be such a waste to throw it away. Let me know what you think of the pesto – the more greens you have, the more flavor your pesto will have.
Marcelle
April 28, 2020 at 9:16 pmThis recipe for carrot top pesto is so smart and it looks delicious! Funny story, I used to feed carrot tops to our guinea pig, when we had one and he loved it. I’ve never thought to use them at all otherwise, but I love cooking soups and things with celery leaves, they add so much flavor. We honestly try not to waste much either, in our kitchen and I’ll be trying this, David. We are big pesto fans, can’t wait.! 🙂
Cocoa & Lavender
May 1, 2020 at 9:00 amLucky guinea pig! I think you will like this, Marcelle – such a different flavor than basil.
priya
April 29, 2020 at 7:26 amSuch a simple and satisfying recipe david.
Cocoa & Lavender
May 1, 2020 at 9:01 amThanks, Priya. Sometimes simplest is best!
Kelly | Foodtasia
April 30, 2020 at 6:30 pmBrilliant idea using carrot tops to make pesto! I’m so curious as to how it tasted. My dad has our nearby family members save their kitchen scraps in a container that he collects to compost for his garden. His soil is so dark and rich, and since his tomatoes are the best I’ve ever tasted, I’m thinking it works!
Cocoa & Lavender
May 1, 2020 at 9:02 amCompost does for amazing soil, Kelly! It had a very subtle carrot taste, and was a great vehicle to show off the nuts and cheese!
All That I'm Eating
May 1, 2020 at 5:35 amI have made carrot pesto before but I haven’t used pistachio nuts, what a great idea! I bet they gave a really nice creaminess to the whole dish. These kinds of frugal meals really are the best ones aren’t they?
Cocoa & Lavender
May 1, 2020 at 9:03 amI do love using everything to its fullest, Caroline. And you are right — the pistachios made the pesto very creamy!
2pots2cook
May 1, 2020 at 8:17 amThis is brilliant idea David ! I have to try this one ! I usually make carrot tops tempura ( flour, turmeric and lukewarm water ). Highly recommended ! Enjoy your week end !
Cocoa & Lavender
May 1, 2020 at 9:04 amI love the sounds of carrot top tempura! I will definitely try that with my next batch, Davorka!
Karen (Back Road Journal)
May 2, 2020 at 10:36 amI’ve heard of using carrot tops but have never tried them. I usually cut the tops off the carrots before the go into the fridge…next time I’ll save them as the pesto sounds good.
David Scott Allen
May 4, 2020 at 7:14 amWe used to do the same, Karen. If you leave the tops on, the carrots get limp. Now I just separate them and save them!
Inger @ Art of Natural Living
May 7, 2020 at 11:05 amI will have to request carrot tops when the CSAs start up again David! Right now I have arugula pesto pending since I was able to buy a box with 4 lb of arugula!
David Scott Allen
May 9, 2020 at 10:18 amI would think the CSA would automatically give you your carrots with the tops! Definitely request them, Inger! Four pounds of arugula?? Yikes!
Annette Joseph-Gabriel
July 13, 2020 at 9:08 amWe got a lovely bunch of carrots from an organic farm this weekend. I was going to throw the tops away and then I remembered seeing this recipe on Instagram. It was delicious and it made me happy to not waste anything in these pandemic times. Thank you!
David Scott Allen
July 18, 2020 at 6:56 amThis made me so happy, Annette! I love that you were able to use your carrot tops to make a pesto… It’s quite tasty, isn’t it? And these days, we are not wasting anything in our house! Everything gets used to make something else tasty. I hope you and Steeve are staying safe and well!
Once Again, From the Top(s) – Cocoa & Lavender
April 3, 2021 at 7:00 am[…] my post Waste Not, Want Not, in which I took the advice of our friends Annamaria and Giuseppe and made carrot-top pesto? Well, […]
Mexit – Cocoa & Lavender
May 30, 2022 at 11:10 am[…] recently wrote about a variety of pesto recipes in Italy when I made the Carrot Top Pesto, but it occurred to me that I have been making this unusual and very flavorful version for decades, […]