Carrot Top Pesto Yogurt Dip


Every Wednesday we have a local farmers market down the street.  It is cute and little and has wonderful produce and amazing local seafood.  And some killer cider and homemade sugar donuts that the kids demand the minute they lay eyes on the market.

As soon as I saw these beauties I knew I had to bring them home.

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My sous chef

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As cute as those little yellow carrots were, I could not get over the gorgeous, lush carrot tops.  I had just read a recipe in the current Food and Wine for carrot top pesto and thought that would be perfect.

You will have to modify the pesto recipe dependent upon how many carrot tops you have.  Pesto is hard to mess up so it is a good thing to experiment with varying amounts of nuts, cheese and oil.

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The pesto had a very interesting flavor, but was missing something. I found the solution in greek yogurt. I mixed equal parts of the pesto and greek yogurt and it was exactly what I was looking for. Summery, light, flavorful and an absolutely delightful dip for the baby carrots.

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I froze the pesto in little half cup glass containers and plan on using it all summer for my go-to crudite dip.

This is a perfect dip to keep in the fridge on a regular basis and bust out whenever anyone has the munchies.

Carrot Top Pesto Yogurt Dip
  • large bunch carrot tops – just the leafy part, not too much stem
  • 1/2 cup – 1 1/4 cup olive oil depending on how many greens you have
  • 1 cup to 1 1/2 cups nuts (I used hazelnuts but anything would work – walnuts, almonds, etc)
  • 1/2 cup to 1 cup grated cheese
  • juice of 2-3 lemons
  • Maldon or kosher salt
  • greek yogurt
  1. In a food processor, add the greens first and process until finely chopped. Might have to do in 2 batches – fill up the container, process, then add some more and process again.
  2. Add the smaller measured amounts of the rest of the ingredients (except salt and greek yogurt) and process until it starts looking like pesto. Add more of whatever you like – you seriously can’t mess this up!
  3. Taste and season with salt and more lemon juice perhaps.
  4. Combine equal amounts of the pesto and greek yogurt. Sprinkle some Maldon salt on top. Serve with baby carrots or any other lovely seasonal vegetables.

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