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Veggie Top Pesto

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  • Level: Easy
  • Total: 5 min
  • Active: 5 min
  • Yield: about 1 1/2 cups
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1/4 cup chopped walnuts

1 clove garlic 

1 cup carrot fronds 

1/2 cup beet greens 

1/2 cup celery leaves 

1/3 cup grated Parmesan 

2/3 cup olive oil 

1/2 teaspoon red pepper flakes 

Kosher salt and freshly ground black pepper 


  1. In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add the carrot fronds, beet greens, celery leaves and Parmesan and pulse until finely ground. With the food processor running, add the oil and red pepper flakes. Taste, then season with salt and pepper.
  2. Transfer to a resealable container and store in the refrigerator for up to 2 weeks (or freeze for up to 3 months).

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