Carrot Top Pesto is a bright, herby, and nutty sauce made using the leafy green tops from freshly harvested carrots. It’s a 10-minute recipe and the perfect way to reduce waste and turn garden leftovers into something seriously delicious.
If you're harvesting carrots or grabbing a fresh bunch at the farmers market, don’t toss those leafy greens! Sometimes I tragically pull the most pathetic carrots but at least the greens are useful, too.
With just a few pantry ingredients, you can blend them into a versatile pesto that’s perfect for pasta, toast, grain bowls, or grilled veggies. It comes together in 10 minutes and keeps beautifully in the fridge or freezer. And really, homemade pesto just tastes so much better than storebought.
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Why You’ll Love This Homemade Pesto
- Zero-waste and sustainable – Use the whole carrot! The tops don't need to go to waste. Make a large batch of carrot top pesto and store it in the freezer.
- Quick and easy – Ready in just a few minutes in a food processor.
- Bright, earthy flavor – A more herbaceous twist on classic basil pesto and even better than storebought.
- Perfect for home gardeners – A flavorful way to use garden harvests or leafy tops from the farmer's market. Supplement with other greens like spinach or parsley if needed. I grew Cosmic Purple Carrots and was pleasantly surprised at how sweet and flavorful they are.
- Versatile – Use it as a sauce, dip, spread, or marinade.
Ingredients
- Carrot Tops - Use the leafy green parts of the carrot tops, not so much the woody stems.
- Basil - We still use basil for pesto, just not as much as the traditional one. Substitute with parsley.
- Pine Nuts - Traditional for pesto but also incredibly expensive! Substitute with cashews or walnuts. To make it nut-free, use sunflower seeds or pumpkin seeds.
- Parmesan Cheese - Use the real stuff, or sub 1½ tablespoon nutritional yeast for a dairy-free version.
Add the zest of 1 lemon for extra citrus and brightness. Red pepper flakes can add a little heat. If your carrots were getting ready to flower (indicated by a thick stem), the leafy greens may be bitter. Use spinach or arugula to mellow out the carrot tops.
How to make Carrot Top Pesto
- Step 1: Thoroughly wash the carrots and separate the greens from the vegetable.
- Step 2: Remove and discard the woody stems, we only want the bright leafy greens.
- Step 3: Combine the carrot tops, basil, garlic cloves, pine nuts, Parmesan cheese, salt, pepper, and lemon juice in a food processor.
- Step 4: Run the food processor on low while slowly drizzling the olive oil in the top until it's broken down but smooth.
How to Use Carrot Top Pesto
- Toss with pasta, gnocchi, or roasted potatoes
- Spread on toast or a Peach Pesto Burrata Sandwich
- Swirl into soups or risotto
- Use as a sauce for grilled meats or vegetables
- Dollop onto eggs or grain bowls
Storage
Homemade pesto typically has a shorter shelf life in the refrigerator (a few days) compared to store-bought varieties, which often contain preservatives to extend it's shelf life.
Fridge: Store in an airtight container for up to 5 days. Covering fresh pesto with a layer of olive oil in an airtight container can help prevent oxidation and extend its refrigerator life to about a month. Improper storage of pesto can pose a risk of bacterial contamination or botulism, so it's essential to follow proper storage and preservation methods.
Freezer: Spoon into an ice cube tray, freeze, and transfer cubes to a bag for up to 3 months. Great for small servings!
Top Tip
- Use fresh, perky greens. If the tops are wilted, soak them in ice water first.
- Add spinach if the carrot tops are too strong. They can have a slightly bitter edge, especially if they were getting ready to flower in warmer weather.
- Toast your pine nuts. Whether you're using pine nuts or walnuts, it deepens the flavor and adds warmth to the pesto.
- Keep it green. A little lemon juice and storing with a layer of olive oil on top helps preserve the color.
More Sauces to try
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Carrot Top Pesto
Equipment
Ingredients
Method
- Rinse the carrot tops well and remove any thick, woody stems. Pat dry.
- In a food processor, combine the carrot tops, basil, pine nuts, Parmesan, garlic, lemon juice, and a generous pinch of salt and pepper.
- With the processor running on low, slowly drizzle in olive oil until the pesto is smooth but still textured. Taste and adjust seasoning.
- Use immediately or store in an airtight jar with a thin layer of olive oil on top to keep it green and fresh.
Nutrition
Notes
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Spoon into an ice cube tray, freeze, and transfer cubes to a bag for up to 3 months.
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