Carrot Top and Marcona Truffle Almond Pesto

Written By Melissa Guzowski

Did you know the green tops of your carrots are edible?! All of it. Edible and delicious. So… stop throwing them away and make pesto, of course! I love the creativity behind making a pesto, because you really can use anything. Any green, any nut, make it vegan, add lemon- the options are endless! You can use the traditional ingredient of parmesan cheese or you can swap it out for nutritional yeast and make your pesto vegan.

This pesto is full of flavor. I use the truffle marcona almonds from Trader Joes as we always have them in the house and they add so much to the pesto. Intertwining the umami flavor from the truffle with citrus and carrot and almond, it is a pesto like no other. We have eaten this straight from the jar- its that good.

The best part- the process is quick and easy. Add all your ingredients to a food processor and either store in the fridge for immediate use (within a week) or freeze for long term storage. I like to freeze mine in ice cube trays so I have the option to take out as much or as little as I’d like to defrost.