Easy Carrot Top Pesto

You don’t have to throw away the green tops of your carrots; they have so many uses, one of which is this easy carrot top pesto recipe. This pesto is bright and fresh; it will be a delightful addition to any dish. 

Easy Carrot Top Pesto

You can eat the green tops of carrots, which have a super fresh, zesty flavor. They are easy to cut up and add to dishes for a beautiful orange color, sweet flavor, and added vitamins. This Carrot Top Pesto is a wonderful way to brighten up any dish, like soups, salads, and sandwiches. Every pesto starts with the basics: herbs, nuts, olive oil, citrus, and cheese. Throw all the ingredients into a blender or food processor and blend until smooth. You can also use a mortar and pestle; with a little muscle, the pesto will go from a chunky mixture to a beautiful green creamy paste. 

Ingredients you will need to make carrot top pesto

• Carrot Tops 
• Favorite Herbs (parsley, cilantro, dill, oregano)
• Lemon juice and zest
• Favorite Nuts (walnuts, pistachios, cashews, pine nuts) 
• Hard cheese (Parmesan) 
• Garlic clove 
• Salt and Pepper 
• Olive Oil 

Notes for Success~

• For the equipment needed, a food processor or blender will work great. Either will work great and give you similar results. Feel free to use substitutions. This recipe is super adaptable and can be modified to fit your taste and dietary needs!
• The carrot top pesto, like any sauce, will develop more flavor the longer it has time to sit and develop.
• Your carrot Top Pesto will keep in the fridge for 6 days in a sealed airtight container or jar. The pesto can also be stored in the freezer for up to 3 months. Just note that the pesto may not be as vibrant as the day you made it after freezing. To thaw, place in the fridge or on the countertop for a few hours. 

If you make my Easy Carrot Top Pesto recipe, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram or TikTok! I love seeing the recipes you make!

Print Recipe

4.50 from 2 votes

Carrot Top Pesto

This carrot top pesto is zesty and packed with fresh flavor. It will come together in minutes with ingredients you can find in your fridge and pantry. This carrot top pesto goes great on pasta, sandwiches, soups, and lots more, giving your dishes intense herb flavor.

Prep Time10 minutes mins

Cook Time5 minutes mins

15 minutes mins

Course: condiment, Side Dish

Cuisine: American, Italian

Servings: 6 servings

Author: Jennifer Struss

Ingredients

• handful carrot tops
• handful fresh cilantro or any herb of choice
• ¼ cup olive oil
• 2 tbsp grated parmesan
• ½ lemon, juice
• 1 tsp lemon zest
• ¼ cup walnuts or nuts of choice
• 1 clove of garlic

Instructions

• Add carrot tops, fresh herbs, lemon, lemon zest, garlic clove, nuts and grated parmesan to a food processor or blender. Season with salt and pepper. If your food processor or blender allows you to stream in olive oil do that. Otherwise add olive all at once and pulse until the texture is smooth and creamy. The pesto will resemble a thick paste.

  You are ready to use pesto to brighten up your favorite dishes.

Notes

If your nuts are raw, make sure you lightly toast them before adding them to your pesto. This will allow the nuts to release more oil and flavor. Add any additional herbs or greens you prefer. Use any type of nut you prefer. Carrot top pesto will keep in the refrigerator in an air-tight container or jar for up to 6 days.