Carrot Top Pesto

Why You’ll Love This Recipe

I love this recipe because it makes use of an often-overlooked ingredient while delivering incredible flavor. I appreciate the fresh, slightly earthy taste of carrot tops paired with the richness of olive oil, cheese, and nuts. It is quick to prepare, easy to customize, and a great way to create a homemade condiment with simple ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups fresh carrot tops, washed and tough stems removed
• ½ cup fresh parsley or basil (optional)
• ½ cup walnuts, almonds, or sunflower seeds
• ½ cup freshly grated Parmesan cheese
• 2 garlic cloves
• ½ cup extra virgin olive oil
• 2 tablespoons lemon juice
• ½ teaspoon salt
• ¼ teaspoon black pepper

Directions

1. I thoroughly wash the carrot tops and pat them dry.
2. I lightly toast the walnuts or other nuts if I want a deeper, nuttier flavor.
3. I add the carrot tops, parsley or basil, nuts, Parmesan cheese, garlic, lemon juice, salt, and black pepper to a food processor.
4. I pulse the ingredients until they are finely chopped.
5. I slowly drizzle in the olive oil while blending until the pesto becomes smooth and creamy.
6. I taste the pesto and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
7. I serve the pesto immediately or transfer it to an airtight container for storage.

Servings and Timing

• Servings: 8
• Prep Time: 10 minutes
• Cook Time: 5 minutes (only if toasting the nuts)
• Total Time: 15 minutes

Variations

• I replace the walnuts with pecans, pistachios, pine nuts, or cashews.
• I make the pesto dairy-free by replacing the Parmesan cheese with nutritional yeast.
• I add fresh basil, cilantro, or parsley for a different herb profile.
• I include a pinch of red pepper flakes for a little heat.
• I stir in a small amount of spinach if I want a milder flavor.

Storage/Reheating

I store the pesto in an airtight container in the refrigerator for up to 5 days. I like to pour a thin layer of olive oil over the surface before sealing the container to help preserve its vibrant color. For longer storage, I freeze the pesto in ice cube trays for up to 3 months, then transfer the frozen cubes to a freezer-safe bag. Since pesto is served cold or at room temperature, I do not reheat it.

FAQs

Are carrot tops safe to eat?

Yes. I make sure to wash the carrot tops thoroughly before using them, and they are completely edible with a fresh, slightly earthy flavor.

What does Carrot Top Pesto taste like?

I find that it has a fresh, herbaceous flavor with mild earthy notes, balanced by the richness of nuts, Parmesan cheese, garlic, and olive oil.

Can I make this pesto vegan?

Yes. I replace the Parmesan cheese with nutritional yeast or a dairy-free Parmesan alternative.

What can I serve with Carrot Top Pesto?

I enjoy tossing it with pasta, spreading it on sandwiches, serving it with roasted vegetables, drizzling it over grilled meats, or using it as a dip for fresh bread.

Can I freeze Carrot Top Pesto?

Yes. I freeze it in small portions so I can thaw only the amount I need whenever I want to enjoy fresh homemade pesto.

Conclusion

I enjoy making Carrot Top Pesto because it is an easy, flavorful way to use every part of fresh carrots while reducing kitchen waste. The combination of carrot tops, nuts, garlic, Parmesan cheese, and olive oil creates a vibrant pesto that is versatile enough for countless meals. Whether I toss it with pasta or spread it on warm bread, it is a recipe I am always happy to make.

Carrot Top Pesto

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Carrot Top Pesto is a fresh, vibrant sauce that transforms often-discarded carrot greens into a flavorful homemade condiment. It’s a delicious way to reduce food waste while adding bright, herbaceous flavor to pasta, sandwiches, roasted vegetables, and more.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 8 servings
• Category: Condiment
• Method: Blend
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 2 cups fresh carrot tops, washed and tough stems removed
• 1/2 cup fresh parsley or basil (optional)
• 1/2 cup walnuts, almonds, or sunflower seeds
• 1/2 cup freshly grated Parmesan cheese
• 2 garlic cloves
• 1/2 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Thoroughly wash the carrot tops and pat them dry.
2. Lightly toast the walnuts or other nuts if desired for a deeper flavor.
3. Add the carrot tops, parsley or basil if using, nuts, Parmesan cheese, garlic, lemon juice, salt, and black pepper to a food processor.
4. Pulse until the ingredients are finely chopped.
5. Slowly drizzle in the olive oil while blending until the pesto is smooth and creamy.
6. Taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
7. Serve immediately or transfer to an airtight container for storage.

Notes

• Substitute pecans, pistachios, pine nuts, or cashews for the walnuts.
• Replace Parmesan cheese with nutritional yeast for a vegan version.
• Add fresh basil, cilantro, or parsley for a different herb flavor.
• Mix in a pinch of red pepper flakes for gentle heat.
• Add a handful of spinach for a milder, greener pesto.
• Store in an airtight container in the refrigerator for up to 5 days with a thin layer of olive oil on top, or freeze in ice cube trays for up to 3 months.

Nutrition

• Serving Size: 2 tablespoons
• Calories: 180 kcal
• Sugar: 0 g
• Sodium: 170 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 2 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 5 mg