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Carrot Top Pesto & Prosciutto Crostini

By Carmen Cheng


  • Approximately 25 Crostini


  • 2 cups Carrot Tops, roughly chopped & packed
  • 1 handful Basil, roughly chopped
  • 2 cloves Garlic 
  • 1/4 cup Pine Nuts, roasted
  • 1/3 cup Olive Oil
  • 1 tsp Black Pepper
  • 1/2 cup Parmigiano, finely grated 
  • Light squeeze of Lemon (approx 2 tsp juice) 
  • Crostini


  1. Add carrot top, basil, garlic, pine nuts, oil, lemon juice, and pepper in a food processor.
  2. Pulse until ingredients are just incorporated.
  3. Stir in parmigiano.
  4. Assemble the crostini by spooning pesto onto the crostini.
  5. Add a thin slice of prosciutto on top of each.


  • These are paired best with a chilled glass of wine. We leave the pairing to the experts at J. Webb Wine Merchant because they never disappoint. 
  • Keep your pesto looking fresh and green by covering the top with a thin layer of olive oil or and storing in refrigerator (will last about one week). Will hold in freezer for about six months.
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