Carrot Top Pesto Recipe: Bright, Flavorful Sauce from Greens

Carrot Top Pesto offers a fresh take on classic basil pesto. It’s an easy, flavorful way to use carrot greens that might otherwise be discarded, helping reduce food waste while adding a bright, savory spread to your kitchen repertoire.

Carrot Top Pesto: A Delicious Way to Use Up Those Carrot Greens

Last summer I harvested a successful batch of carrots from my garden and was left with a mountain of carrot greens. Rather than compost them, I experimented and turned those tops into pesto. Six cups later, I’d found the perfect use for those leafy stems.

Now when I buy carrots with greens at the store, I can confidently transform the tops into a vibrant pesto. It’s an easy way to reduce food waste and create something nutritious and tasty.

This pesto works as a dip, a sandwich spread, or tossed with pasta. It’s naturally vegan and dairy-free unless you opt to add cheese.

Ingredients

• Carrot Top Greens – The leafy tops of carrots are earthy with a hint of bitterness. They belong to the Apiaceae family (related to parsley and celery). Thoroughly wash the greens in a cold water bath to remove dirt, then dry them well in a salad spinner or a clean towel.
• Baby Spinach – Adds a milder, smoother flavor that balances the slight bitterness of the carrot tops.
• Garlic – One clove provides a gentle garlic note; add more if you prefer a stronger garlic flavor.
• Walnuts – Walnuts add a pleasant nutty sweetness; they were my preferred nut when testing variations.
• Kosher Salt – Kosher salt seasons well; substitute sea salt if needed and adjust to taste.
• Extra Virgin Olive Oil – Choose a good-tasting extra virgin olive oil, as its flavor will come through in the raw pesto.

See the recipe card below for exact ingredient amounts.

Instructions

Start by thoroughly washing and drying the carrot tops to remove soil and grit.

Add the carrot greens, baby spinach, garlic, walnuts, and salt to a food processor.

Pulse until the mixture is combined but still slightly textured. With the processor running, slowly drizzle in the olive oil until the pesto reaches a smooth, saucy consistency. Add more oil if needed to achieve your preferred thickness.

Transfer the pesto to a jar and refrigerate for up to a week. This pesto also freezes well for longer storage.

Yield: about 1 cup

Carrot Top Pesto

A delicious twist on classic pesto made from carrot greens, spinach, and walnuts. Great as a dip, a sandwich spread, or tossed with pasta.

Prep Time
5 minutes

Total Time
5 minutes

Ingredients

• 1 cup packed carrot top greens (about 40g), tough stems removed
• 1 cup packed baby spinach (about 40g)
• 1 clove garlic
• 1/2 cup raw walnuts
• 1/4 teaspoon kosher salt
• 1/2 cup extra virgin olive oil

Instructions

1. Add the carrot greens, spinach, garlic, walnuts, and salt to a food processor.
2. Pulse until combined but still slightly chunky.
3. With the processor running, drizzle in the olive oil until the mixture is smooth; add more oil if needed.
4. Transfer to a jar and refrigerate up to a week, or freeze for longer storage.

Notes

For variety, add about 1/4 cup shredded Parmesan if not keeping the pesto vegan.

Nutrition Information:

Yield:

8

Serving Size:

2 tablespoons

Amount Per Serving:
Calories: 178
Total Fat: 18g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 15g
Cholesterol: 0mg
Sodium: 58mg
Carbohydrates: 4g
Fiber: 2g
Sugar: 1g
Protein: 2g

Nutritional data is automated and may vary depending on ingredients and portion sizes.

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