Makes about 1 1/2 cups


  • 1 garlic clove, chopped
  • 1/4 teaspoon kosher salt
  • 1 packed cup fresh carrot top leaves
  • 2/3 cup olive oil
  • 2 tablespoons pecans, toasted
  • 2 tablespoons lemon juice, plus more as needed
  •  1/4 teaspoon ground black pepper


  1. Using a food processor, process the garlic and salt to a smooth paste.
  2. Add the carrot top leaves, continuing to process to a paste. Add the olive oil as needed to keep the ingredients flowing.
  3. Add the pecans and continue to process until smooth. Add some lemon juice and pepper, with all but 2 tablespoons of the olive oil and stir to combine.
  4. Adjust with the salt and transfer the pesto to a container with a tight-fitting lid. Add the remaining 2 tablespoons of olive oil to cover the pesto and refrigerate until ready to use.

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