If you’re wondering what to do with carrot tops, try this Carrot Top Pesto. Bright, herbaceous, and made with just a few ingredients, this vegan and gluten-free sauce transforms carrot greens into a versatile condiment. It’s quick to prepare, economical, and a fantastic way to use the whole vegetable while enjoying a fresh, home-made pesto.
Pesto is a pantry staple in my kitchen because it elevates simple meals—toss it with pasta for a fast weeknight dinner, spread it on sandwiches, or serve it as a dip or finishing sauce. While classic basil pesto is always a favorite, carrot top pesto is a new go-to that proves how adaptable pesto can be. After buying several bunches of organic carrots, I started saving the greens and discovered they make a surprisingly flavorful pesto with a mild, fresh carrot note.
Why you’ll love this recipe
- Vibrant and flavorful—carrot greens bring fresh, herb-like flavor to the sauce.
- Cost-effective and sustainable—use the entire carrot and reduce waste.
- Fast and easy—ready in minutes and ideal for meal prep.
- Vegan and gluten-free by default, and simple to customize with nuts, seeds, or cheese.
Recipe ingredients
This carrot top pesto is naturally vegan because it omits parmesan. The carrot greens provide plenty of flavor, but you can add nutritional yeast for a cheesy, umami note or a small amount of grated parmesan if you are not avoiding dairy.
- Carrot tops. Choose fresh, green, and vibrant carrot greens. They can be gritty—rinse thoroughly and pat dry before using.
- Olive oil. A good-quality olive oil adds body and flavor; adjust quantity to reach your desired consistency.
- Lemon. Fresh lemon juice brightens the pesto and balances the oil and nuts.
- Walnuts. Toasted walnuts add depth and texture. You can substitute almonds, sunflower seeds, or pepitas if preferred.
How to make pesto with carrot tops
Making this pesto is straightforward. Thoroughly rinse and dry the carrot greens before starting. If you prefer, the greens can be prepped a day or two ahead. For a brighter green color, blanch the greens briefly (30 seconds) in boiling water, then plunge into ice water and dry well.
- Toast walnuts in a dry skillet over medium heat for 5–10 minutes, tossing occasionally, until golden and fragrant. Watch them closely to avoid burning.
- In a food processor, combine the toasted walnuts, carrot tops, lemon juice, and salt. Pulse until coarsely chopped.
- With the processor running, stream in the olive oil until the mixture reaches your preferred consistency. Taste and adjust salt, lemon, or oil as needed.
Recipe FAQs
Can you eat carrot tops?
Yes—carrot tops are edible, flavorful, and packed with nutrients.
What do carrot tops taste like?
They are fresh and herbaceous with a subtle carrot note that complements many dishes.
Are carrot tops good for you?
Yes—carrot greens are a source of vitamins and minerals and add nutrition to sauces and dishes.
How can I use carrot tops?
Use them in pestos and herb sauces, chop into salads, add to soups and stocks, sauté with garlic for a side, or mix into egg dishes as a fresh garnish.
Serving suggestions
This carrot top pesto works in many ways. Use it as a condiment on a cheese or crudités board, as a dip for meatballs or shrimp, a spread for sandwiches or burgers, or a finishing sauce for roasted or air-fried carrots and other vegetables. It’s excellent tossed with pasta, drizzled over soups, or served alongside grilled meats and fish.
Recipe notes
- Blanching tip: For a brighter green hue, blanch the carrot greens for 30 seconds and shock in ice water before drying and processing.
- Make the pesto vegan by omitting cheese and, if desired, adding nutritional yeast for a savory boost.
- Two bunches of carrots typically yield about 4 cups of carrot tops.
- Store in the refrigerator for up to one week or freeze in an airtight container for up to three months. Thaw in the refrigerator before using and stir gently.
More pesto recipes you’ll love:
- Creamy pesto tortellini
- Mushroom ravioli with pesto
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so I can see what you made.
Carrot Top Pesto
Servings: 1 cup
Prep Time: 10 mins Cook Time: 8 mins Total Time: 18 mins
Carrot Top Pesto is a fresh, flavorful alternative to classic pesto. It uses carrot greens, walnuts, lemon, and olive oil for a simple, vegan, and gluten-free sauce.
Ingredients
- 1/3 cup walnut pieces (toast before using)
- 4 cups carrot tops, washed and blotted dry
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt, plus more to taste
- 6 tablespoons olive oil, plus 1–2 tablespoons more if needed
Instructions
- Toast the walnuts in a large skillet over medium heat for 5–10 minutes, tossing occasionally, until golden and fragrant. Watch them carefully to prevent burning.
- Combine the toasted walnuts, carrot tops, lemon juice, and salt in a food processor. Pulse until the mixture is coarsely chopped, scraping down the sides as needed.
- With the processor running, add the olive oil in a slow, steady stream until the pesto reaches your desired texture. Taste and adjust salt or lemon as desired. Serve immediately or refrigerate.
Notes
- If you prefer a brighter green, blanch the carrot greens for 30 seconds and cool them in ice water before processing.
- Substitute nuts or seeds to change the flavor profile: almonds, sunflower seeds, or pepitas all work well.
- Store refrigerated for up to one week or freeze for up to three months.
Nutrition (per 2 tbsp)
Calories: 217 kcal; Carbohydrates: 15 g; Protein: 2 g; Fat: 17 g; Fiber: 4 g; Sodium: 173 mg.
Note: This post was originally published in April 2019. Photos and text have been updated to include more recipe information.