Carrot-top pesto

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

I like this pesto-type dollop to be quite lemony, the better to brighten long-cooked dishes, but if you’re not as big a lemon fan, add the juice and zest a little at a time, tasting as you go.


  • 1 bunch carrot tops
  • ¼ cup (30 g) chopped walnuts
  • 1 clove garlic, chopped
  • 2 tablespoons olive oil
  • Grated zest and juice of ½ lemon
  • ½ teaspoon salt
  • Freshly ground black pepper


Morning or Evening

Wash the carrot tops and spin them dry. Chop them and put in a mini food processor with the walnuts, garlic, oil, lemon zest and juice, salt, and a few grindings of pepper. Pulse until finely chopped and combined, scraping the side of the bowl as needed. Transfer to a container, and cover and refrigerate if doing this in the morning. Let come to room temperature before serving.