This Spring Pea and Carrot Salad with Carrot Top Pesto is a delightful way to celebrate fresh seasonal produce. It transforms humble carrot tops into a flavorful pesto, reducing food waste and adding a unique zest to your meal. This vibrant salad is perfect for a light lunch or a stunning side dish. The combination of crisp, tender vegetables, crunchy homemade croutons, and the bright, herbaceous carrot top pesto makes this spring salad a true winner. It’s an easy recipe that feels gourmet, proving that deliciousness can be found in unexpected places.

⏱ Time: 30 min
👥 Servings: 4-6
📊 Level: Easy
🥗 10 ingredients
Vibrant Spring Salad with Zesty Carrot Top Pesto - Spring salad with carrot top pesto: Make this vibrant and easy salad in under 30 minutes. Features fresh vegg

Vibrant Spring Salad with Zesty Carrot Top Pesto

This Spring Pea and Carrot Salad with Carrot Top Pesto is a delightful way to celebrate fresh seasonal produce. It transforms humble carrot tops into a flavorful pesto, reducing food waste and adding a unique zest to your meal. This vibrant salad is perfect for a light lunch or a stunning side dish. The combination of crisp, tender vegetables, crunchy homemade croutons, and the bright, herbaceous carrot top pesto makes this spring salad a true winner. It’s an easy recipe that feels gourmet, prov
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 cups carrot top greens (can sub 2 cups fresh arugula or baby kale)
  • 1/2 cup fresh basil
  • 1/4 cup toasted pine nuts
  • 1/2 cup olive oil
  • 1/3 cup grated parmesan
  • pinch crushed red pepper flakes
  • salt (to taste)
  • 1 loaf ciabatta or sourdough french bread (torn into bite size)
  • 2 tablespoons olive oil
  • 1 clove garlic

Method
 

  1. Make the Carrot Top Pesto: In a food processor, combine carrot top greens, fresh basil, and toasted pine nuts. Pulse until finely chopped.
  2. With the machine running, slowly drizzle in the olive oil until the pesto is smooth. Add grated parmesan, red pepper flakes, and salt to taste.
  3. Prepare the Croutons: Preheat oven to 350°F (175°C).
  4. On a baking sheet, toss torn ciabatta or sourdough bread with 2 tablespoons of olive oil, minced garlic, salt, and pepper until evenly coated.
  5. Bake for 10-15 minutes, tossing halfway, until the bread is golden brown and toasted.
  6. Assemble the Salad: In a large bowl, toss together thinly sliced carrots, snap peas, watercress (or spinach/arugula), and fresh herbs for 1 minute.
  7. Add a few tablespoons of the prepared carrot top pesto to the salad and toss to coat the vegetables. Stir in the toasted bread croutons.
  8. Serve immediately with the remaining carrot top pesto on the side for an extra flavor boost.

Notes

– Use young, tender carrot tops for the best pesto flavor.
– Toast your bread until golden and crisp for the best crouton texture.
– Adjust the amount of pesto to your liking; start with a little and add more.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • Use young, tender carrot tops for the best pesto flavor.
  • Toast your bread until golden and crisp for the best crouton texture.
  • Adjust the amount of pesto to your liking; start with a little and add more.

Enjoy this fresh and flavorful spring salad, a creative way to use every part of your ingredients. Experiment with different greens or nuts to make it your own!

Try this next: Southwest Mango Kale Quinoa Salad

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