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Carrot Top Hazelnut Pesto

Wondering what to do with your carrot top greens from Josi Farms? Don’t let them go to waste! The subtly sweet, fresh flavor of the tops complements the sweet, nutty flavor of roasted hazelnuts. Enjoy this early-season pesto recipe that is extremely versatile – use on sandwiches, with pasta, or even on salads! Check out the bonus recipe for Green Goddess Salad Dressing at the bottom!

From Marketplace:

  • One bunch of carrot top greens (Josi Farms)

  • 1 cup Hazelnuts, Dry Roasted Unsalted (Humble Hazelnut, LLC)

  • ½  cup Extra Virgin Olive Oil (Durant Olive Mill)

  • ⅛ tsp salt, plus more to taste (Jacobsen Salt Co.)

Other Ingredients:

  • Juice from ½ a lemon

  • 1 small clove garlic

  • 2 tbsp Nutritional yeast or parmesan

  • Fresh ground black pepper to taste


  1. Add the hazelnuts to a food processor and pulse until fine. 

  2. Rinse and then rough chop the carrot top greens, discarding the thicker woody stems.

  3. Add the tops, olive oil, salt, pepper, lemon juice, garlic, and nutritional yeast or parmesan to the food processor and blend until smooth, occasionally using a spatula to scrape down the sides. 


Bonus Recipe! Green Goddess Salad Dressing

Mix equal parts pesto, mayo, and white wine vinegar, plus salt and pepper to taste.


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