Italian Pesto
This version of pesto is made with a combination of basil and carrot greens. Yes, carrot greens are edible! Don’t discard them, reduce food waste and add them to soups, pesto or in place of parsley in other recipes. Carrot greens are just as nutritious as other dark leafy greens. They are low in calories and carbs and high in fiber, vitamins, minerals and phytonutrients. They support the health of your bones, heart and eyes and protect against oxidation and inflammation.
Servings Prep Time
2cups 15minutes
Servings Prep Time
2cups 15minutes
  1. Wash and measure basil and carrot greens. Blanch to preserve their bright green color. Add greens to a pot of boiling water for one minute. Then transfer with a slotted spoon to a bowl of ice water. Drain well and squeeze out excess water.
  2. Cut parmesan cheese into one inch cubes. Place into a food processor and blend until it is uniformly grated.
  3. Place the walnuts and garlic in a food processor or blender. Process for 15 seconds.
  4. Add the basil leaves, salt, and pepper.
  5. With the processor running, slowly pour the olive oil into the basil mix and process until the pesto is smooth.
  6. Add the parmesan and puree for thirty seconds, scraping down the sides of the work container if necessary.
  7. Use right away or store the pesto in the refrigerator or freezer.
Recipe Notes

Blanch the herbs and greens you use after measuring to keep your pesto from turning dark.

Mix and match any combination of herbs and/or greens–use what you have on hand!

Use any nuts or seeds that you like!

Store in the fridge or freezer in a container with plastic wrap directly on top of the pesto to avoid oxidation. I use snack-sized zip top bags and fill them with 1 cup of pesto, then lay flat to freeze.

For vegan pesto, simply omit the parmesan cheese or substitute nutritional yeast.