This carrot tops pesto recipe turns fresh carrot greens into a garlicky, lemony, zero-waste sauce. It's thick, chunky, and ridiculously delicious. Blend it up in minutes and spoon it over pasta, veggies, toast ... everything.
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When you're at the supermarket and spot a bunch of carrots with lush green tops still attached? Buy it.
Because those tops mean the carrots are fresh. They came straight from the field, which is the best-case scenario. When carrots are stored long-term, the tops are always removed because they suck the moisture and nutrients out of the root.
So, get the bunch with the greens. Not only will you get crisp carrots, but you also score the star ingredient for our carrot tops pesto recipe. If you've ever wondered what to do with carrot tops, this is the easiest and most delicious place to start.
What Do Carrot Tops Taste Like?
Carrot tops have a fresh, slightly earthy flavor with a mild bitterness. Think parsley with a hint of carrot. For this pesto, we blend them with lemon, olive oil, and nutritional yeast, so the bitterness softens and turns into something bright and savory.
Still, unlike traditional basil pesto, carrot tops pesto has a slightly earthier flavor and a more rustic texture (especially when you include the stems).
Yes! It's Zero-Waste.
This is my favorite part: We use the entire carrot top. The delicate carrot leaves, the tender tips, and yes, yes, even the tough, fiber-rich stems. Everything goes into the blender! This is how we make a truly zero-waste carrot greens pesto.
Carrot tops are often discarded, even though they're completely edible. Using them for pesto is one of the simplest ways to reduce food waste. Besides, you're adding lots of fiber to your meals.
Heads-up: You need a high-powered blender for this. I'm talking Vitamix, Blendtec, or something similar. A high-speed blender gives the best texture, especially if you're using the stems. If using a food processor, skip the thicker stems and reduce the water slightly.
What You'll Need
The main ingredients are probably known to you from other pesto recipes, they are similar. But this one is even more minimal, and yes, it is special because of the carrot tops.
- Carrot Tops
Fresh, slightly wild-looking. You want the whole bunch, stems included. They bring an earthy, minimally bitter flavor. - Garlic
Five to six cloves. Maybe seven. Definitely not four. This pesto loves garlic, and garlic loves it right back. - Olive Oil
A generous amount... for lots of flavor and for getting the blending going. - Almonds
Two handfuls. They're mellow and they give the pesto a good bite. (Classic pine nuts traditionally used in pestos also work.) - Nutritional Yeast
A biiiig scoop. This is the salty, savory, parmesan substitute. - Lemon Juice + Lemon Zest
Both give the bright sparkle, and balance out any bitterness from the carrot greens. Don't skimp with this. - Cold (Pasta) Water
Either plain water or water you cooked your pasta in (to go with your carrot top pesto). We need it to break down the sturdy stems.
🍽 Recipe
Carrot Tops Pesto (Vegan & Zero-Waste Recipe)
Equipment
- High-speed blender (I have a Vitamix A3500)
Ingredients
- 300 g carrot tops/greens (approximate weight) from 1 large bunch, with stems
- 5-6 garlic cloves, peeled and roughly chopped
- 100 g olive oil about ½ cup
- 150 g almonds about 2 handfuls
- 5-6 tablespoons nutritional yeast
- Juice and zest from 1 very large lemon
- 200 g (pasta) water about ¾ cup
- Salt & Pepper to taste
Instructions
- Wash the carrot greens thoroughly. Chop up the very thick stems slightly to help your blender along.
- Throw everything into your high-powered blender and blend until it's smooth-ish but still delightfully chunky. Scrape down the sides if you need to.
- Taste Test: This is the important part. Taste it! Does it need more salt? More tang? Add a little more zest, juice, or nutritional yeast until you're obsessed.
- Use straight away or keep it in the fridge for up to 4-5 days (put it in an airtight container, and drizzle a tiny bit of olive oil on top to keep that bright green color locked in).
How to Use Carrot Tops Pesto
There are no rules here. Just let the spirit lead.
- Roasted Veggies
Dollop it generously on roasted vegetables, specifically, the carrots that came with the greens. They are meant for each other! - Pasta
Toss it with hot pasta. The heat warms up the flavor beautifully. - Bread
Slather it like it is on toasted sourdough. So good, perfect for a grab-and-go lunch. - Add Protein
Mix it with silken tofu (about 3 parts pesto to 1 part tofu). It turns into a luxurious, rich sandwich spread (similar to this chives cream cheese dip and this wild garlic spread).
FAQs
Yes, but skip the stems and use only the delicate leaves. A processor can't break down the tougher parts. Also reduce the water; start with ¼ of the amount and add more slowly until you reach the texture you like.
Nope (see previous answer). They do add rustic texture and fibre, but if your blender struggles or you prefer a smoother pesto, just use the leaves.
Absolutely! A handful of fresh basil blends beautifully with carrot greens. It softens the earthy flavor and brings a more classic pesto vibe.
Yes! Freeze it in portion sizes you know you're going to use. Thaw in the fridge and stir in a little fresh lemon juice to brighten it back up.
Cashews, sunflower seeds, pumpkin seeds, or pistachios all work. Almonds just keep it simple and budget-friendly.
Carrot greens can vary! Add extra lemon juice, more nutritional yeast, or more olive oil to balance things out.
More Carrot Recipes to Try
Since you've used the carrot tops for pesto, here are some delicious ways to use the carrots themselves:
- Indian Red Lentil Soup With Carrots
- Curried Squash Quinoa With Carrots
- Watermelon Rind Carrot Curry
- Creamy Carrot & Sweet Potato Soup
Enjoy,
Ramona
PS: If you try it, tell me in the comments how it turned out. I'm always curious.
♥
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