Why You’ll Love This Recipe
Carrot Top Pesto is a great way to make use of an ingredient that is usually overlooked. The carrot greens bring a fresh, slightly earthy flavor that pairs beautifully with garlic, nuts, and olive oil. It comes together quickly in a blender or food processor and can be used in many ways, from pasta sauce to sandwich spread. This recipe is also versatile and easy to adjust based on the ingredients you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
carrot tops
garlic cloves
olive oil
parmesan cheese
lemon juice
walnuts or pine nuts
salt
black pepper
Optional additions:
fresh basil
parsley
red pepper flakes
Directions
Wash the carrot tops thoroughly to remove any dirt or grit, then pat them dry.
Trim away any thick or tough stems and keep the tender leafy parts.
In a food processor or blender, combine the carrot tops, garlic, nuts, parmesan cheese, and lemon juice.
Pulse the mixture a few times until the ingredients begin to break down.
Slowly drizzle in the olive oil while blending until the pesto reaches a smooth but slightly textured consistency.
Season with salt and black pepper to taste.
If the pesto is too thick, add a little more olive oil or a small splash of water to loosen the texture.
Taste and adjust seasoning if needed before serving.
Servings and timing
Servings: about 1 cup (4 to 6 servings)
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Variations
For a brighter herbal flavor, add fresh basil or parsley to the pesto mixture.
For a different nut flavor, substitute almonds, cashews, or sunflower seeds instead of walnuts or pine nuts.
For a dairy-free version, omit the parmesan cheese or replace it with nutritional yeast.
For a spicier version, add a pinch of red pepper flakes or a small piece of fresh chili.
For a citrus twist, use lime juice instead of lemon juice.
Storage/Reheating
Store carrot top pesto in an airtight container in the refrigerator for up to 5 days.
Pour a thin layer of olive oil on top of the pesto before sealing the container to help preserve its color and freshness.
For longer storage, freeze the pesto in small portions, such as in ice cube trays, for up to 3 months.
Pesto is typically served at room temperature and does not require reheating.
FAQs
Can you eat carrot tops?
Yes. Carrot tops are edible and have a fresh, herb-like flavor similar to parsley.
Do carrot tops taste bitter?
They can have a slightly bitter note, but blending them with nuts, cheese, and olive oil balances the flavor.
How do I clean carrot tops?
Rinse them well under cold water and gently shake or spin dry to remove dirt and sand.
Can I use carrot top pesto like regular pesto?
Yes. It works well with pasta, roasted vegetables, sandwiches, or as a dip.
Can I make this recipe without nuts?
Yes. You can substitute seeds such as sunflower seeds or pumpkin seeds.
Can I freeze carrot top pesto?
Yes. Freezing it in small portions makes it easy to thaw only what you need.
What dishes pair well with carrot top pesto?
It pairs well with pasta, grilled chicken, roasted vegetables, or spread on toast.
Can I use only carrot tops without herbs?
Yes. The carrot tops alone provide plenty of flavor, though herbs can add extra freshness.
Why is my pesto too thick?
If the pesto is too thick, simply add more olive oil or a small amount of water to loosen it.
Can I make it in a blender instead of a food processor?
Yes. A blender works well, though you may need to stop and scrape down the sides occasionally.
Conclusion
Carrot Top Pesto is a simple and flavorful way to make the most of your ingredients while reducing food waste. With its bright, herbaceous flavor and creamy texture, it works beautifully as a sauce, spread, or dip. Easy to prepare and highly versatile, this pesto offers a delicious new way to enjoy carrot greens in everyday cooking.
PrintCarrot Top Pesto
Carrot top pesto is a vibrant, herbaceous sauce made from fresh carrot greens blended with garlic, nuts, olive oil, and parmesan for a flavorful and resourceful condiment.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 cup (4–6 servings)
- Category: Sauce
- Method: Blend
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 cups carrot tops, washed and trimmed
- 2 garlic cloves
- 1/3 cup walnuts or pine nuts
- 1/2 cup grated parmesan cheese
- 2 tbsp lemon juice
- 1/2 cup olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh basil (optional)
- 2 tbsp fresh parsley (optional)
- 1/4 tsp red pepper flakes (optional)
Instructions
- Wash the carrot tops thoroughly and pat them dry.
- Trim away thick stems and keep the tender leafy portions.
- In a food processor or blender, combine the carrot tops, garlic, nuts, parmesan cheese, and lemon juice.
- Pulse several times until the ingredients begin to break down.
- Slowly drizzle in the olive oil while blending until the mixture becomes smooth but slightly textured.
- Season with salt and black pepper.
- If the pesto is too thick, add a little more olive oil or a small splash of water to loosen it.
- Taste and adjust seasoning if needed before serving.
Notes
- Adding basil or parsley can brighten the flavor and reduce any slight bitterness from the carrot greens.
- Sunflower seeds, almonds, or cashews can be used instead of walnuts or pine nuts.
- For a dairy-free version, replace parmesan with nutritional yeast.
- Store in the refrigerator with a thin layer of olive oil on top to preserve color.
- Pesto can be frozen in small portions such as ice cube trays for up to 3 months.
Nutrition
- Serving Size: 2 tbsp
- Calories: 120 kcal
- Sugar: 0 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 5 mg
