If you’re wondering what to do with carrot tops, try this Carrot Top Pesto recipe. Bright, fresh, and flavorful, it uses just a few simple ingredients and is naturally vegan and gluten-free.
Pesto is a staple in my kitchen because it transforms simple meals into something special with almost no effort. This carrot top version is a fantastic way to use the whole vegetable and get more nutrition into your meals. I first tried it after buying a few bunches of organic carrots and discovering how tasty and herbaceous the greens can be.
Why you’ll love this recipe
- Vibrant and flavorful—carrot tops add a bright, herb-like quality to classic pesto.
- Cost-effective and waste-reducing—use the entire carrot, including the greens.
- Quick to prepare—ready in minutes and ideal for meal prep.
- Vegan and gluten-free by default, with easy options to customize for extra umami.
Recipe ingredients
This carrot top pesto is naturally vegan because it does not rely on parmesan. If you want a cheesy note, stir in nutritional yeast or grated parmesan after blending.
- Carrot tops. Use only fresh, green, unblemished greens. Rinse thoroughly and blot dry to remove grit.
- Olive oil. A good-quality olive oil improves the overall flavor and texture.
- Lemon juice. Fresh lemon brightens and balances the richness of the oil and nuts.
- Walnuts. Toasted walnuts add depth and creaminess. You can substitute almonds, sunflower seeds, or pepitas if preferred.
How to make pesto with carrot tops
Cleaning and prepping the greens is the only extra step here—once they are rinsed and dried, the pesto comes together quickly in a food processor.
Pro tip: To keep the pesto bright green, blanch the carrot tops in boiling water for 30 seconds, then plunge them into ice water. Drain well and blot dry before blending.
- Toast the walnuts in a dry skillet over medium heat for 5–10 minutes until golden and fragrant, stirring frequently to prevent 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 desired consistency. Scrape down the bowl as needed and taste, adjusting salt or lemon if necessary.
Recipe FAQs
Yes. Carrot tops are edible, flavorful, and nutritious when properly cleaned.
They have a fresh, herbaceous flavor with a mild carrot note—similar to parsley with a hint of carrot.
Yes. Carrot greens contain vitamins and minerals that contribute to a healthy diet.
Use them raw in salads, sautéed with garlic as a side, stirred into soups and stews, added to stocks, or used as a garnish for eggs and grain bowls.
Serving suggestions
This versatile pesto pairs with many dishes. A few ideas:
- Spread on crackers or serve with a vegetable platter as a dip.
- Toss with pasta, drizzle over pizza, or spread on sandwiches and burgers.
- Serve as a condiment alongside grilled meats, fish, or roasted vegetables.
- Swirl into soups—especially carrot or vegetable soups—for extra brightness.
Recipe notes
- Color tip: Blanch the greens briefly and shock in ice water to preserve a vivid green color.
- Prepare this recipe vegan by leaving out cheese and adding nutritional yeast if you want a cheesy, umami flavor.
- Two bunches of carrots generally yield about 4 cups of carrot tops.
- Refrigerate pesto for up to one week or freeze in an airtight container for up to three months.
Carrot Top Pesto
Yield: about 1 cup | Prep time: 10 mins | Cook time (toasting nuts): 8 mins | Total time: 18 mins
Carrot top pesto is an easy, flavorful alternative to classic basil pesto. It’s bright, nutty, and perfect for many uses.
Ingredients
- 1/3 cup walnut pieces (toasted)
- 4 cups carrot tops, washed and well dried
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt, plus more to taste
- 6 tablespoons olive oil, plus 1–2 tablespoons more if desired
Instructions
- Toast walnuts in a dry skillet over medium heat for 5–10 minutes until golden and fragrant, stirring often.
- Combine carrot tops, lemon juice, toasted walnuts, and salt in a food processor. Pulse until coarsely chopped.
- With the processor running, slowly add the olive oil until the pesto reaches your preferred texture. Taste and adjust seasoning.
Notes
- Store in the refrigerator for up to one week or freeze for up to three months.
- Adjust nuts or seeds to suit preferences or allergies.
- For a richer flavor, stir in 1–2 tablespoons nutritional yeast or grated parmesan (if not vegan).
Nutrition (approx.)
Serving: 2 tablespoons | Calories: ~217 kcal | Carbohydrates: ~15 g | Protein: ~2 g | Fat: ~17 g | Fiber: ~4 g
Equipment
- Food processor or high-speed blender
- Large skillet for toasting nuts
Note: This recipe was updated from an earlier version with improved photos and clarified instructions.
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