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Carrot Top and Garlic Scape Pesto


  • 2 cups packed carrot greens
  • 3 ounces chopped garlic scapes About 4-5 curly scapes. If you don't have scapes, use 2 large peeled cloves instead
  • 1/2 cup toasted pistachios
  • 1 lemon juiced
  • 1/4 to 1/2 cup extra virgin olive oil
  • 2 teaspoons kosher salt
  • 3-4 turns of a pepper mill


  • Rinse the greens and pick out big stems, blades of grass, and any leaves that have started to turn brown.
  • Put the greens in the food processor and pulse 5 to 6 times, until they are tamed a bit.
  • Add the garlic scapes, pistachios, and lemon juice and run the processor motor until the nuts begin to disappear into the greenness.
  • With the motor running, stream in 1/4 cup olive oil. Stop motor and scrape down the walls of the bowl and run some more. If the pesto looks very dry, add remaining oil.
  • Add salt and pepper and pulse to combine.
  • Taste and add more salt, pepper or lemon juice, should you deem it necessary.
  • To freeze this pesto, pack it into small jars. I like wide mouth half pints, but the tiny quarter pint jars also work nicely.
  • Fill the jars, leaving about 1/2 inch of headspace. Top the pesto with a very fine layer of olive oil. This will prevent the pesto from discoloring or developing surface freezer burn.