Summer Green Pesto with Perilla Oil

All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted. 

When summer starts kicking in, I get the most excited about my husband's pesto. I especially love his pesto made using carrot tops as the green part of the carrots have a subtle sweet and clean flavor that the carrot itself has.  Plus it's such a great way to use up your ingredients and reduce food waste.  The nutty yet minty and grassy flavor of the infrared roasted perilla oil is perfect for the green pesto - we did this version 50/50 with olive oil but it's also great with just perilla oil. 

TIME   15 minutes

SERVES You will end up with about 2-3 cups of pesto  


  • 2 bunches carrot top, discard stems and tough/brown leaves
  • 1 bunch basil 
  • 1/2 bunch parsley 
  • 1 jalapeno pepper, deseeded and chopped
  • 3-5 garlics, chopped 
  • 3/4 cup pine nuts 
  • 1/2 cup parmesan, grated or roughly chopped
  • 1/4 cup infrared roasted perilla oil*
  • 1/4 cup olive oil 
*You can cut perilla oil by half and use 1/4 cup each of perilla oil and olive oil. You can also substitute with olive oil should you need to. 


  1. Rinse all of the greens thoroughly and rid of excess water. Roughly chop the carrot tops and place all of the greens in a mesh strainer. Set aside. 
  2. Add garlic, parmesan, pepper and pine nuts into a blender. Pulse until you get a coarse puree. 
  3. Add the greens, little by little, and blend. Add the salt and drizzle oil as you blend. If blender gets full, take out about 1/2 of the blended pesto into a bowl and add more greens. Once done, mix everything together and drizzle in more perilla oil and salt as needed. 

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