Carrot Top Pesto is a vibrant, inventive twist on traditional pesto that turns would-be kitchen scraps into a zesty, nutrient-packed powerhouse! With its bold green color and fresh, herbaceous notes, this sauce is as sustainable as it is delicious—you’ll never look at carrot greens the same way again. Blended with rich Parmesan, earthy walnuts, a splash of lemon, and the perfect hint of garlic, Carrot Top Pesto quickly becomes your secret weapon for jazzing up everything from pasta to toast. If you haven’t tried using carrot greens before, get ready for your new favorite kitchen hack!

Ingredients You’ll Need

All it takes are a handful of everyday ingredients to create something extraordinary! Each component brings its own special touch—think zippy flavor, creamy texture, or a pop of rich green color. Here’s exactly what you’ll need to make Carrot Top Pesto at home.

Carrot tops (2 cups, washed and roughly chopped): These fresh green leaves offer a subtle, slightly earthy flavor and give the pesto its stunning color—always use just the feathery greens, no thick stems.
Walnuts or pine nuts (1/2 cup): Toasting your nuts beforehand transforms them into a toasty, aromatic base; walnuts add a robust dimension, while pine nuts keep it classic.
Parmesan cheese (1/2 cup, grated): Brings salty, nutty depth and that incredible creamy mouthfeel—swap in nutritional yeast for a vegan version.
Garlic (2 cloves): Infuses the pesto with a gentle sharpness—adjust more or less to suit your garlic-love level.
Extra virgin olive oil (1/2 cup): Lends the sauce a velvety texture and rounds out all the flavors beautifully.
Fresh lemon juice (1 tablespoon): A splash of citrus brightens and balances the pesto perfectly, making every bite pop.
Salt and black pepper (to taste): Essential for fine-tuning flavors—don’t skip tasting and adjusting these at the end.

How to Make Carrot Top Pesto

Step 1: Prep and Gather Ingredients

Begin by thoroughly washing your carrot tops to remove any lingering dirt or grit, then roughly chop them. Toast your choice of walnuts or pine nuts in a dry skillet over low heat until fragrant—this step is optional but brings a deep, roasted flavor to your Carrot Top Pesto. Gather grated Parmesan, garlic cloves, olive oil, lemon juice, and seasonings so everything is ready to go.

Step 2: Combine the Greens and Nuts

Place the carrot tops, your toasted nuts, Parmesan cheese, and garlic cloves into the bowl of a food processor. No need to be overly precise with chopping; the processor will break it all down. This mix sets the foundation for a rich and flavorful pesto.

Step 3: Process Until Finely Chopped

Pulse the ingredients together several times until the mixture is finely chopped and almost paste-like. Scrape down the sides as needed to ensure even blending—this early texture will help the pesto come together smoothly when the oil is added.

Step 4: Emulsify with Olive Oil

With the food processor running, slowly drizzle in the olive oil, allowing everything to become thick, creamy, and beautifully green. The sauce will emulsify, turning velvety smooth. If your Carrot Top Pesto seems too thick, add a touch more oil or a splash of water for your ideal consistency.

Step 5: Season and Finish

Add the lemon juice, then sprinkle in salt and black pepper. Give the pesto a few quick pulses to combine everything. Taste your pesto—now’s the time to adjust the seasoning, adding more salt, pepper, or even an extra squeeze of lemon for brightness. Your Carrot Top Pesto is ready for action!

How to Serve Carrot Top Pesto

Garnishes

For an irresistible final touch, finish your Carrot Top Pesto with extra toasted nuts, a drizzle of good olive oil, or a light shower of fresh lemon zest. A sprinkle of flaky sea salt or even extra Parmesan takes things to restaurant level.

Side Dishes

Pair this pesto with your favorite pastas or swirl it into risotto for a colorful upgrade. Spread it on homemade focaccia, serve alongside crunchy roasted potatoes, or use as a dip with crudités—the options are endlessly delicious.

Creative Ways to Present

Get playful by spooning Carrot Top Pesto atop roasted carrots for a stem-to-root theme, swirl it into yogurt for a vibrant dip, or use it as a base for flatbreads and pizzas. Even grain bowls and grilled proteins come alive with a spoonful, making this a fabulously versatile addition to your meal lineup.

Make Ahead and Storage

Storing Leftovers

Any leftover Carrot Top Pesto keeps beautifully in an airtight container in the refrigerator for up to three days. To preserve its vivid color, press a piece of plastic wrap directly onto the surface before sealing—this helps prevent oxidation and keeps your sauce tasting fresh.

Freezing

For longer storage, freeze Carrot Top Pesto in small jars or ice cube trays. Once frozen solid, pop out the cubes and store in a freezer bag for quick, single-serve portions—a lifesaver for easy weeknight meals! Just thaw what you need in the fridge or on the counter.

Reheating

Pesto doesn’t actually need to be reheated! Let it come to room temperature before serving, or simply stir into hot pasta or grains and the warmth will bring it back to life. Avoid microwaving or boiling, as excess heat can dull the pesto’s fresh flavors and vibrant color.

FAQs

Is Carrot Top Pesto bitter?

Not when prepared properly! Carrot tops have a mild, earthy flavor that’s much less bitter than you might expect. Using the feathery leaves and not the thick stems, plus balancing with rich cheese, nuts, and olive oil, creates a well-rounded, delicious pesto.

Can I make Carrot Top Pesto vegan?

Absolutely. Swap out the Parmesan cheese for nutritional yeast or your favorite hard vegan cheese. The result is just as creamy and savory, with all the vibrant color and flavor.

Do I need to toast the nuts?

Toasting is optional but definitely recommended! It brings out the full, rich flavor of walnuts or pine nuts and deepens the overall taste of the Carrot Top Pesto. If you’re short on time, raw nuts will still work in a pinch.

What can I do if my pesto is too thick?

If your pesto feels dense or heavy, simply add a bit more olive oil or a splash of water. Process again until you reach the smooth, spreadable consistency you prefer. Lemon juice can also help thin things out while adding brightness.

Can I use other greens with carrot tops?

Definitely! Spinach, parsley, or basil combine beautifully with carrot tops for a customized pesto. Just experiment with what you have on hand—using a blend can soften the flavor and add a lovely herbal complexity.

Final Thoughts

If you’re ready to savor a fresh approach to pesto, Carrot Top Pesto is your answer! It’s invigorating, eco-friendly, and endlessly versatile, turning a humble bunch of greens into pure flavor magic. Give it a whirl and watch it become your signature sauce—your taste buds (and the planet) will thank you!

Carrot Top Pesto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 30 reviews

Author: Emma
Total Time: 10 minutes
Yield: About 1 cup 1x
Diet: Vegetarian, Gluten-Free, Vegan option

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Description

A vibrant and flavorful Carrot Top Pesto recipe that makes use of the often-discarded leafy greens of carrots. This pesto is a versatile condiment that can elevate a variety of dishes with its fresh and herby taste.

Ingredients

Scale

Carrot Top Pesto:

2 cups carrot tops (washed and roughly chopped)
1/2 cup walnuts or pine nuts
1/2 cup grated Parmesan cheese
2 cloves garlic
1/2 cup extra virgin olive oil
1 tablespoon fresh lemon juice
Salt and black pepper to taste

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Instructions

Prepare the Pesto: Place the carrot tops, nuts, Parmesan cheese, and garlic in a food processor. Pulse until finely chopped.
Emulsify: With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Add lemon juice, salt, and pepper, then pulse briefly to combine.
Adjust and Store: Taste and adjust seasoning as needed. Use immediately or store in an airtight container in the refrigerator for up to 3 days.