Carrot Top Pesto
If you’re wondering what to do with carrot tops, look no further than this Carrot Top Pesto recipe! This sauce is fresh and flavorful, it includes just 4 ingredients, and it’s gluten-free and vegan!
Pesto sauce is a staple in my house. I love having it on hand so that I can prepare recipes like chicken pesto pasta with minimal effort on busy weeknights.
I have learned over time that I can make pesto out of almost any herbs or greens that I have on hand, and I’ve shared all of my tips with you in my post How to Make Pesto Sauce.
I love classic basil pesto and even spinach pesto, but this Carrot Top Pesto is my new favorite.
That is a bold statement but it’s entirely true, and this recipe reinforces the fact that you can prepare a great pesto sauce out of anything.
I decided to try this recipe after buying a few bunches of some gorgeous organic carrots. This sauce is a great way to use the entire vegetable and reap the nutritional benefits of those carrot tops!
Why you’ll love this recipe
- This carrot top pesto recipe is vibrant, delicious and packed with nutritious carrot greens.
- It’s a cost effective way to make pesto sauce, and it’s a great way to use the entire carrot.
- It comes together in minutes and it’s great for meal prep.
- This recipe is vegan and gluten-free and can be easily customized to suit your tastes.
Recipe ingredients
This carrot top pesto is vegan as it doesn’t not include parmesan cheese. The carrot greens lend a ton of flavor, so I’ve never missed the cheese.
You can certainly add nutritional yeast for a bit of umami flavor, or add parmesan cheese if you’re so inclined.
- Carrot tops. I had no idea how delicious carrot tops, or carrot greens, were until I tried them several years ago. They’re fresh and herbaceous and have a mild carrot flavor. Look for tops that are green, lush and free of discoloration. They can be quite gritty, so be sure to rinse them well and blot them dry before using them in your sauce.
- Olive oil. Use a good quality olive oil if possible as it is the foundation of great pesto sauce.
- Lemon. A bit of fresh lemon juice really makes the flavors pop.
- Walnuts. Toasted walnuts add great flavor and texture to the sauce. Sub with sunflower seeds, pepitas or almonds if desired.
How to make pesto with carrot tops
Making pesto with carrot tops is super simple. Just be sure to rinse the carrot greens thoroughly and blot them dry before adding them to your food processor. They can also be prepped a few days in advance!
Pro tip: If you’d like your pesto to retain its bright green color longer, consider blanching the carrot greens in boiling water for 30 seconds, then submerge in ice water to stop the cooking process. Blot dry and proceed as directed.
See the recipe card below for full instructions.
- Toast the walnuts in a large skillet over medium heat for 5-10 minutes until golden and fragrant, tossing them every few minutes.
- Place the walnuts, carrot tops, lemon juice and salt in the bowl of a food processor.
- Process the carrot top mixture until coarsely chopped.
- With the food processor running, add the olive oil through the feed tube in a slow steady stream and process until the pesto is the desired consistency.
Recipe FAQs
Yes, you can eat carrot tops, and they’re extremely delicious and nutritious.
Carrot tops are fresh and herbaceous, with a mild carrot flavor.
Yes! Carrot tops are an excellent source of Vitamins A, C and K and potassium.
If you’re wondering how to use carrots tops, they are great both raw and cooked. See below for some tasty ideas:
– Carrot tops, or carrot greens, are great in this carrot top pesto and other herb-based sauces like chimichurri sauce or Italian salsa verde by Sip and Feast.
– Carrot leaves add fresh flavor and a pop of color to salads.
– They’re a great addition to soups and stews.
– Sauté them with garlic and red pepper flakes for an easy, nutritious side dish.
– Chop them and add them to asparagus frittata or use as a garnish for poached eggs.
– They add great flavor to chicken stock or vegetable stock.
Serving suggestions
There are so many delicious ways to use this easy carrot top pesto recipe as outlined below.
- Use as a condiment on your next cheese board or crudités platter.
- Serve as a dip alongside air fryer meatballs or air fryer shrimp.
- It makes a great spread for sandwiches or grilled burgers.
- Drizzle over carrot ginger soup, glazed carrots or air fryer carrots.
- Serve with grilled meats such as grilled tomahawk steak or grilled pork tenderloin.
- It’s the perfect sauce for pizza and pasta.
Recipe notes
- Pro tip: If you’d like your pesto to retain its bright green color longer, consider blanching the carrot greens in boiling water for 30 seconds, then submerge in ice water to stop the cooking process. Blot dry and proceed as directed.
- Prepare your carrot top pesto recipe vegan according to the recipe, adding nutritional yeast for some umami flavor. You may also use parmesan cheese if you’re not following a vegan or dairy free diet.
- See my post How to Make Pesto Sauce for all the ways that you can customize your pesto!
More pesto recipes you’ll love:
- Creamy pesto gnocchi by Little Sunny Kitchen
- Mushroom ravioli with pesto
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Carrot Top Pesto
Equipment
Ingredients
- 1/3 cup walnut pieces sub with almonds, sunflower seeds or pepitas
- 4 cups carrot tops washed well and blotted dry
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt plus more to taste
- 6 tablespoons olive oil add 1-2 tablespoons more as desired
Instructions
- Place the walnuts in a large skillet and toast over medium heat for 5-10 minutes until golden brown and fragrant, tossing them every few minutes. Keep a close eye on them as they can burn quickly.1/3 cup walnut pieces
- Place the carrot tops, lemon juice, walnuts and salt in the bowl of a food processor. Pulse until coarsely chopped, then scrape down the sides of the bowl.4 cups carrot tops, 2 tablespoons fresh lemon juice, 1/4 teaspoon salt
- With the processor running, add the oil through the feed tube, scraping the sides of the bowl again as necessary, until the sauce has reached the desired consistency. Taste and adjust the seasoning as necessary. Enjoy!6 tablespoons olive oil
Notes
- Pro tip: If you’d like your pesto to retain its bright green color longer, consider blanching the carrot greens in boiling water for 30 seconds, then submerge in ice water to stop the cooking process. Blot dry and proceed as directed.
- Two bunches of carrots yields roughly 4 cups of carrot tops.
- Store this carrot top pesto recipe in the refrigerator for up to 1 week.
- Freeze in an airtight container for up to 3 months, then defrost in the refrigerator and reheat gently.
- Customize the sauce to your liking following the tips in my post How to Make Pesto Sauce.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This post was originally published in April 2019. The photos have been updated and the text has been modified to include more recipe information.
10 Comments on “Carrot Top Pesto”
I had no idea that carrot tops had more nutritional value than carrots. I need to find some lovely carrot tops so I can make this pesto! I also need to try toasting my walnuts before adding. Such a great idea!
The greens always have the most nutrition right? Toasted nuts always have so much more flavor — I love them toasted so much more than raw. 🙂
Yes! I love using carrot tops – makes me feel great about using the whole food, ya know? Anyway, this sounds SO GOOD. I love pesto of any kind! lol
It makes me feel good to use every part of the carrot for sure. Thanks Ashley! 🙂
It is nice when we can make use of all that a plant affords us. Your pesto is a very good example and a delicious one at that. 🙂
It certainly is, and thank you Karen!
I can’t believe I’ve just been discarding carrot tops my whole life – I had no idea they were so full of nutrients! Love this idea Marcie – if I can reduce the amount of waste we have and do something delicious while at it, then count me in!
Who knew they were so good and so nutritious right? I was late to the carrot top party for sure. 🙂
So interesting, I’ve never thought of using carrot tops for pesto! Love the idea of using them in this pesto instead of tossing them in the garbage.
I’ve heard that yes delicious but I had no idea that they were this good. Hope you get to try them, even if it’s just tossing them into your salad like herbs!