Meghan Markle’s lifestyle series With Love, Meghan, debuted on Netflix last month, instantly drawing attention not only for its heartfelt storytelling but also for the unique recipes featured throughout the episodes. One recipe that caught my eye was Meghan’s carrot top pesto—a creative twist on a classic sauce.
As a longtime pesto enthusiast, I was curious to try this unusual version. The idea of using carrot tops intrigued me, offering a sustainable way to utilize more of the vegetable. However, my enthusiasm soon met practical obstacles.
First, sourcing carrot tops proved surprisingly difficult. None of the local grocery stores carried carrots with their greens attached, and even drives to suburban markets yielded nothing. Ultimately, I had to order fresh carrot tops online from Waitrose, which felt neither convenient nor sustainable for regular cooking.
When it came to the taste, the carrot top pesto was not drastically different from traditional basil-based pestos. The flavor was fresh but notably more garlicky than expected. Meghan’s recipe paired the pesto with roasted carrots, but I opted for the classic pesto pasta dish instead, which turned out flavorful—though the garlic was a bit overpowering.
For future attempts, I’d consider tweaking the recipe by adding spinach, tomatoes, or sautéed mushrooms for more depth and balance. Given the difficulty in sourcing carrot tops and the strong garlic presence, I might skip the carrot greens next time.
Here’s the method Meghan shared: Blend carrot tops, basil, pine nuts, lemon juice, garlic, salt, olive oil, water, and Parmesan cheese (if desired) in a food processor until smooth. Adjust olive oil for creaminess, lemon juice for brightness, and water for thinning. Store leftover pesto refrigerated.
While the recipe offers an inventive way to reinvent pesto and minimize food waste, its preparation challenges and intense garlic flavor may make it less appealing for everyday cooking.