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    Home » Recipes » Dips and Sauces

    Carrot Top Pesto

    Published: Jul 7, 2021 · Modified: Aug 11, 2021 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Bowl of pesto with text: Carrot Greens Pesto.
    Carrots and pesto on a table with text: How to make carrot top pesto.
    Dish of pesto on a wooden table with text: Carrot Top Pesto.

    This easy recipe for Carrot Top Pesto turns the leafy green tops of carrots into a flavorful bold sauce, in just a few minutes! Use it in pasta, salads, sandwiches, or toss with vegetables for a quick and easy pesto that’s full of flavor. 

    Small bowl of pesto on a table next to a bunch of carrots.

    If you’re wondering what you should make with the greens on carrot tops, then this recipe is for you!

    Carrot top pesto can be whipped up in just a few minutes and used in so many ways, from pasta and sandwiches to roasted vegetables or stirred into mashed potato.

    Most people don’t even know that carrots grow beautiful leafy greens on top. They have a texture that’s similar to dill and a bold earthy green taste.

    Instead of throwing them away, I love to make a quick pesto from the greens, or this Carrot Top Chimichurri (an Argentinian green sauce) or Carrot Top Gremolata (a dry Italian condiment).

    They also make a tasty Carrot Top Salad, which is full of grated carrots, chickpeas, raisins and a simple, tasty carrot top dressing. A Carrot Top White Bean Dip is another tasty way to use them up.

    Not only do I have a beautiful sauce to use with so many dishes, but I am able to use up something I otherwise would have thrown away. This recipe is not only nutrient-dense, but it’s great for the environment too. 

    Next time you’re looking to make homemade pesto at home, try it with a new green like the stems from fresh carrots.

    And be sure to find out all about the Tops of Carrots with my 101 guide, including recipes, tips, and ideas.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients 
    • Step By Step Tutorial
    • Tips 
    • Serving Suggestions
    • Ways to use pesto
    • Variations
    • Storage 
    • FAQs 
    • More Carrot Recipes
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    There’s no need to throw away carrot tops which makes this an environmentally friendly recipe that’s also good for you.

    A tasty way to reduce food waste.

    This carrot greens pesto recipe comes together quickly and easily.

    You can use pesto in a variety of dishes including pasta, salads, sandwiches, dips, or fresh roasted vegetables.

    It can easily be made vegan by using vegan parmesan cheese. 

    The ingredients can be customized to whatever you have on hand. See below for tips and suggestions.

    Carrots, parsley, basil, walnuts, garlic, oil and parmesan on a table.

    Ingredients 

    • Carrot Greens - You’ll need enough for 1 ½ cups. This is usually the amount on one bunch of carrots.
    • Fresh Herbs - Parsley and basil go along great with carrot greens. 
    • Garlic - Adds fresh garlic flavor to the sauce. 
    • Grated Parmesan - Adds a salty bite and thick texture. Omit for vegan.
    • Raw Walnuts - Gives this pesto thickness, richness, and crunch.  You can swap for other types of nuts, such as pine nuts, almonds, hazelnuts etc...
    • Extra Virgin Olive Oil - Helps the pesto come together and gives it a rich sauce texture.
    • Salt & Pepper - Balances and enhances all the flavors in pesto.

    Step By Step Tutorial

    Wondering how to make carrot top pesto? Read on for the super easy recipe!

    Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

    Collage: chopping carrot greens, pesto ingredients in a food processor.

    Prepare the carrot greens: Wash the carrot tops thoroughly, then chop at the stems leaving the feathery greens. 

    Blend the carrot greens pesto: Add the carrot tops, parsley, basil, garlic, parmesan, and walnuts to a food processor.

    Collage: food processor with blended carrot greens pesto, adding oil.

    Pulse until a crumbly texture is formed and everything is combined. With the machine running, slowly add the oil until smooth. 

    Food processor of carrot top pesto.

    Season and serve: Taste, and add any additional seasonings, then store in the fridge in an airtight container for up to 5 days.

    Dish of carrot top pesto on a wooden table, next to a bunch of carrots.

    Tips 

    Make sure your greens are fully washed before adding to the food processor as they tend to harbor excess dirt.

    Use organic carrot greens if you can.

    Sure, you could make regular basil pesto, but this carrot top version is a tasty twist on the classic.

    If your nuts are too large, you may need to roughly chop them before adding them to the food processor. This will help them break down easier.

    Make sure you add in the oil slowly in order to fully incorporate the ingredients into a smooth sauce. 

    Your nuts should be UNSALTED to make sure there isn’t too much salt in the pesto.

    Plate of roasted carrots drizzled with pesto.

    Serving Suggestions

    Enjoy this carrot top pesto recipe any way you eat standard pesto!

    Stir into hot pasta, roasted potatoes, or spoon onto roasted vegetables.

    It's perfect spooned onto roasted carrots. Try it on maple glazed carrots for a ton of flavour. Or vichy carrots for a French flair.

    Swirl into mayo to use in sandwiches or as a quick dip.

    Spread onto this roasted vegetable sandwich.

    Use as an alternative to tomato sauce for a pizza.

    Drizzle onto a bowl of creamy cauliflower soup to add a bold zesty herb flavor.

    Stir into Swede and Carrot Mash.

    Toss into a serving of Simple Pasta with Peas.

    Stir a little into this Dill Pickle Pasta Salad for extra flavour.

    Use as a dipping sauce for Baked Cauliflower Wings.

    Goes great when mixed into a Creamy Pea Salad.

    Ways to use pesto

    • Stirred into hot pasta.
    • Mix with mayo or sour cream for a quick dip.
    • Spread onto sandwiches.
    • Stir into butter for a pesto butter.
    • Use as a burger sauce.
    • Drizzle onto bowls of soup for extra flavor.
    • Use to flavor pasta salad.
    • Drizzle over roasted potatoes.
    • Brush onto meat or veggies before grilling.
    • Spread onto a sheet of puff pastry, add veggies and bake.
    • Use on pizzas instead of, or in addition to, tomato sauce.
    • Stir into mashed potatoes.
    • Spoon onto roasted vegetables.
    • Stir into air fryer gnocchi or pan fried gnocchi along with a handful of spinach and some chopped sun dried tomatoes.

    Variations

    Switch up the nuts you’re using to make the pesto by using almonds, hazelnuts, cashews, pistachios, or pecans. 

    For a nut-free pesto, use sunflower seeds, white beans, or chickpeas in place of the nuts.

    You can make this recipe vegan by using a vegan parmesan cheese found at your local health food store or just leave out the parmesan. You can also make your own vegan parmesan.

    Storage 

    Storing: Leftover carrot top pesto can be stored in the fridge in an airtight jar or container for up to 5 days.

    Freezing: The best way to freeze pesto is to pour any leftovers into ice cube trays. Freeze overnight, then pop out the pesto cubes and add them to a freezer-safe bag or container. Frozen pesto will stay fresh in the freezer for 3-4 months. 

    Small bowl of pesto on a table next to a bunch of carrots.

    FAQs 

    Can I eat carrot tops?

    Absolutely! The feathery greens at the top of carrots are a completely edible part of the vegetable that often gets ignored or thrown away. 

    What do carrot tops taste like?

    Carrot greens have a slightly bitter flavor, so they are best mixed into sauces and salads that have bold flavors such as this carrot top pesto. 

    Are carrot tops healthy?

    Yes! They are loaded with vitamin A, chlorophyll, and potassium which make them an excellent choice for healthy eating. 

    More Carrot Recipes

    I hope you love this carrot top pesto as much as we do! Be sure to try these other tasty carrot recipes too.

    • Easy Carrot Hummus
    • Vegan Smoked Salmon (Carrot Lox)
    • Carrot Jam (3 ingredients)
    • Easy Roasted Carrot Curry

    📖 Recipe

    Small bowl of pesto on a table next to a bunch of carrots.

    Carrot Top Pesto

    Kate Hackworthy | Veggie Desserts
    This easy recipe for Carrot Top Pesto turns the leafy green tops of carrots into a flavorful, bold and versatile sauce, in just a few minutes!
    4.50 from 6 votes
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    Prep Time 10 mins
    Total Time 10 mins
    Course Condiments, Dips and Spreads
    Cuisine American
    Servings 10
    Calories 135 kcal

    Equipment

    • food processor
    • salad spinner

    Ingredients
     

    • 1 ½ cups (50g) carrot tops/carrot greens (approx 1 bunch)
    • Small handful fresh parsley
    • Small handful fresh basil
    • 1 clove garlic chopped
    • ⅓ cup (10g) grated parmesan cheese (or vegetarian parmesan)
    • ¼ cup (35g) raw unsalted walnuts (or almonds, hazelnuts)
    • ½ cup extra-virgin olive oil
    • ¼ teaspoon each salt and pepper

    Instructions
     

    • Wash the carrot tops well, then dry a little with a clean tea towel. Remove and discard the stems, keeping the feathery leaves.
    • Add the carrot tops, parsley, basil, garlic, parmesan and walnuts to a food processor and blitz until crumbly.
    • With the machine running,slowly add the oil.
    • Season to taste.
    • Store covered in the fridge for up to 5 days.

    Notes

    • Make sure your greens are fully washed before adding to the food processor as they tend to harbor excess dirt. 
    • If your nuts are too large, you may need to roughly chop them before adding them to the food processor. This will help them break down easier. 
    • Make sure you add in the oil slowly in order to fully incorporate the ingredients into a smooth sauce.
    • Your nuts should be UNSALTED to make sure there isn’t too much salt in the pesto.

    Nutrition

    Calories: 135kcalCarbohydrates: 2gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 2mgSodium: 54mgPotassium: 17mgFiber: 1gSugar: 1gVitamin A: 27IUVitamin C: 7mgCalcium: 74mgIron: 1mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Dip and Sauce Recipes

    • Frozen Berry Compote
    • Grape Compote
    • Mango Puree
    • Gyoza Sauce
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    Reader Interactions

    Comments

    1. Michaela

      July 07, 2021 at 2:37 pm

      5 stars
      This pesto is such a quick and easy recipe. I love how versatile it is and that it helps reduce food waste.

      Reply
    2. Shadi Hasanzadenemati

      July 07, 2021 at 2:32 pm

      5 stars
      This was amazing and such a treat! Thank you!

      Reply
    3. Alejandra

      July 07, 2021 at 1:37 pm

      5 stars
      This is so cool, I had no idea you could use the green tops of carrots!! Looks delicious!!

      Reply
    4. sue

      July 07, 2021 at 1:18 pm

      5 stars
      I adore pesto and can't wait to try this one, I always throw away the carrot tops!

      Reply
    5. Gina

      July 07, 2021 at 12:41 pm

      5 stars
      It's such a treat to find carrots with the greens attached just to make this recipe - love a good twist on traditional pesto!

      Reply

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    My cookbook

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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