Try this easy carrot top pesto the next time you get a bunch of carrots with leafy greens. Mix nuts, garlic, herbs, and olive oil with the greens for a fast, delicious spread perfect for bread or pasta!
I love having a subscription to a CSA (community supported agriculture) box because it forces us to try new things and new recipes.
For instance, whole roasted carrots.
I washed the whole carrots – tops and all – and placed them on a seasoned cookie sheet. I liberally drizzled them with extra virgin olive oil, generously sprinkled them with salt and black pepper, and roasted them in the oven at 400F for about 30 minutes.
Let me tell you…the carrots came out awesome! They were super sweet, tender and juicy.
The carrot tops? Well, not so much.
The high temperature caused them to be brittle and burned. They flaked off the stems, fell off forks, and made a huge mess on the table. What little pieces of carrot greens that made it into our mouths just tasted bad.
The next time we got whole carrots in the CSA box, I skipped the oven and tried another recipe that I’ve been wanting to try: carrot top pesto.
Folks, we have a winner! This stuff is SO good and SO easy to make, I should have started making this eons ago!
WHY MAKE CARROT TOP PESTO
If you’ve got a big bunch of carrots with greens, you’ll want to try this carrot top pesto recipe too! It’s:
- A great way to avoid food waste! Use the whole carrot without throwing anything away.
- Versatile. This recipe is very forgiving when it comes to substitutions, so you can use what you have in your kitchen.
- Naturally vegan. Just 5 simple real food ingredients here for a vegan pesto.
- Budget friendly. Traditional pesto contains some expensive ingredients, but not carrot top pesto!
- Yummy! This easy spread turns out so smooth and delicious!
CARROT TOP PESTO RECIPE INGREDIENTS
You only need 5 simple ingredients to make carrot pesto.
- Nuts. I used pecans, but almonds, cashews, pistachios, or walnuts would also work. Traditional pesto uses pine nuts which taste great, but tend to be pricy.
- Garlic. A traditional ingredient for pesto. Start with 1 clove of garlic and add more if you want more garlicky flavor.
- Carrot Tops. You can’t have carrot top pesto without carrot tops! I used every bit of green part from the top of the carrots (leaves and stems), but if you’re concerned about bitterness, skip the stems and just use the leafy parts.
- Fresh Herbs. I used fresh basil leaves, but Italian parsley, oregano, or even a bit of cilantro will work – they’ll each add a different flavor to the pesto. (Don’t forget to freeze any extra herbs you have).
- Extra Virgin Olive Oil. You’ll blend this in at the end to make the pesto smooth and creamy.
If you don’t have enough carrot tops to equal the 2 cups in the recipe, try adding some spinach or kale.
Many pesto recipes also include lemon juice or Parmesan cheese, but they’re not necessary for this yummy carrot greens pesto recipe. If you have extra, feel free to add it in!
Psst! Want to kick this carrot top pesto up a notch? Try finishing this recipe with a pinch of finishing salt! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!)
HOW TO MAKE CARROT GREENS PESTO
Step 1. Measure nuts and garlic into a blender or food processor. Pulse until a rough paste forms. How much of a paste you form will depend on the type of nut you use. (The natural oils from the nut will be released to form the paste).
Step 2. Add carrot tops and basil, and pulse until everything is in teeny tiny pieces and creates an even thicker, rougher paste.
Note: If your food processor is small (like mine), you might have to stop and move some of the herbs around a bit to get them to chop. Don’t worry if it’s not perfect though. You’ll be blending/processing again soon.
Step 3. Add ½ cup olive oil and pulse/blend until the mixture is mostly smooth. If the pesto is too thick, add additional olive oil if desired, 1 Tablespoon at a time.
Note: I like my carrot greens pesto to be spreadable, so I ended up adding another ¼ cup of olive oil for ¾ cup total.
Step 4. Season with salt and pepper and you’re done!
This carrot pesto recipe makes about 1 cup. Store the carrot pesto in a glass jar or airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months (thaw before using). I like to freeze portions of pesto in an ice cube tray for quick use later.
CARROT PESTO RECIPE TIPS
If you’re using quality olive oil, the pesto will likely solidify in the fridge. Bring the carrot green pesto to room temperature for 10 minutes before using.
Besides using food that you would ordinarily throw away, the best part of this recipe is that it’s SO versatile. You can use any type of nuts and any type of herbs you want or happen to have at the time.
If you’re going to make substitutions, keep these three things in mind:
- Use less of items that have strong flavors, like peanuts or cilantro.
- Use more of items that have subtle flavors, like macadamia nuts or parsley.
- Taste as you go and adjust. Always!
TO SERVE CARROT TOP PESTO
This carrot greens pesto packs a HUGE flavor punch.
- Spread it on a slice of freshly baked Artisan Bread
- Smear it on Grilled Cheese Sandwiches
- Add some to Homemade Spaghetti Sauce
- Serve on pasta (gluten free or whole wheat!)
- Make a Pesto Risotto
- It would also be delicious over Baked Potatoes
CARROT GREEN PESTO FAQS
Can you do anything with the tops of carrots?
Yes! My favorite of the carrot tops recipes is this carrot top pesto! It’s quick, easy, and delicious. You can also add carrot tops to Chicken Stock, salads, or dehydrate them and use them in place of dried parsley.
Are carrot tops nutritious?
Yes! As a leafy green, carrot tops are full of vitamins, nutrients, and even some protein.
Are carrot tops edible raw?
Yes, carrots tops are a perfect raw ingredient for carrot top pesto or for tossing into a salad. They are an excellent substitute for herbs such as basil and parsley.
Why does my carrot top pesto taste bitter?
Carrot greens can be a bit on the bitter side, so if your basil pesto turns out bitter, add a bit of an acidic ingredient like lemon juice or vinegar to help cut through the bitterness.
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Carrot Top Pesto
Try this easy carrot top pesto the next time you get a bunch of carrots with leafy greens. Mix nuts, garlic, herbs, and olive oil with the greens for a fast, delicious spread perfect for bread or pasta!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 1 cup 1x
- Category: Sauces/Condiments
- Method: Blender / Food Processor
- Cuisine: American
Ingredients
- 3 Tbsp nuts, roughly chopped (I used pecans) (43g)
- 1 garlic clove (3g)
- 2 cups carrot tops (from 4–5 carrots, roughly chopped) (63g)
- ½ cup packed fresh herbs (I used basil) (28g)
- ½ cup extra virgin olive oil (106g)
- salt and pepper, to taste
Instructions
- Measure nuts and garlic into a food processor. Pulse until a rough paste forms. How much of a paste you form will depend on the type of nut you use. (The natural oils from the nut will be released to form the paste).
- Add carrot tops and basil, and pulse until everything is in teeny tiny pieces and creates an even thicker, rougher paste.
- If your food processor is small (like mine), you might have to stop and move some of the herbs around a bit in order to get them to chop. Don’t worry if it’s not perfect though. You’ll be blending/processing again soon.
- Add ½ cup olive oil and pulse/blend until the mixture is mostly smooth. If the pesto is too thick, add additional olive oil if desired, 1 Tbsp at a time. I like mine to be spreadable, so I ended up adding another ¼ cup for ¾ cup total.
- Makes about 1 cup. Store in a glass jar in the fridge. If you’re using quality olive oil, the pesto will likely solidify in the fridge. Bring to room temperature for 10 minutes before using.
Notes
Besides using food you would ordinarily throw away, the best part of this recipe is that it’s SO versatile. You can use any type of nuts and any type of herbs you want or happen to have at the time.
If you’re going to make substitutions, keep these three things in mind:
- Use less of items that have strong flavors, like peanuts or cilantro.
- Use more of items that have subtle flavors, like macadamia nuts or parsley.
- Taste as you go, and adjust. Always!
Nutrition
- Serving Size: 1
- Calories: 107
I never eaten the top…it tastes bitter and rough to me… but glad to learn about…. pesto…. I may combine carrot to with callaloo and cabbage….
Bless you ….
Hope you like it, Maxine!
Did you use the carrot top stems in this pesto recipe?
I used everything that was green! 🙂
I’ve been wanting to use up my carrot tops for a while instead of just composting them, so I finally tried your recipe and I’m so glad I did! Yum! This might’ve been the best pesto I’ve ever made. I used pistachios (what I usually use for pesto), toasting them first, and it was so good! Thanks for the recipe! I wanted to suggest maybe adding in which parts of the carrot tops to use, since I had to separately look it up (more leaves, less stem, from what I found), unless I just missed it above. Thanks again for the delicious (and easy) recipe!
I learned that carrot tops are edible from another shopper at the Farmer’s market.
Looked up for a recipe but made a chutney instead . Slightly sautéed in oil chopped carrot tops , 2 chopped carrots, cilantro and 2 green chilies . Added salt and a bit lemon juice and blended till smooth . Very tasty with chapathis and rice . Family loved it .
Thanks for the recipe. Will make the pesto next time .
Please list nutrients in carrot top pesto!
Hi Susan! You are welcome to input our recipe into a calorie/nutrient calculator!
I made this pesto today as this was my first time growing carrots. Awesome recipe! I used walnuts and I increased basil to about a cup. I can’t wait to tell all my friends 😀
Glad you enjoyed it D’Shondra!
Pesto of all kinds freezes really well. Don’t add parmesan cheese to it ( if the recipe calls for it) before freezing. I divide mine up into small quantities or fill an ice cube tray with it, freeze and place in freezer containers. It can be added frozen to soups and sauces or thawed and used as fresh adding in the parmesan after thawing. I find that it tastes just as fresh and delicious as fresh pesto.
This came out perfect! Printed, laminated and also shared! Thank you so much!
You’re very welcome!
I’m curious, do you think the pesto could be preserved to enjoy later? Frozen? Canned? How long will the pesto stay fresh in the refrigerator?
It stays fresh in the fridge for a while so long as the herbs are completely covered in oil (it acts as a preservative). I don’t know if you can can it, but you could probably freeze it.
My husband wants ‘that little green stuff’ in his chicken broth so I add finely chopped carrot tops to my homemade broth.
Oh yes! Oddly, they’re pretty tasty in salads too. 🙂
I’ve always wondered if they could be dried and used like dried parsley — but I almost never use parsley. So into my stock pot they go! Along with all the other scraps and scribbles of vegetable.
LOL – smart to realize you never use parsley, so why bother!! 🙂
Genius! I wish I had known this last spring when I had tons of carrots in the garden! Traditional pesto is expensive, so I’m thrilled to not only have another use for next spring’s carrots but a frugal way to make pesto 🙂 Thanks, Tiffany!
You’re most welcome Melissa!
Hi,
I have dried the tops and used them like dried parsley.
I take the dehydrated carrot tops and blend them up into a powder for smoothies, soups, etc
(some powder may ‘accidentally’ (LOL) show up in family meals from time to time to try to increase veggie intake for the veggie intolerant! – so far it has not been noted by picky eaters!)