Carrot Top Pesto
Carrot Top Pesto is easy to make and super delicious. It's the best way to use all the pretty spring carrots with the greens on top!
This is one of my favorite spring recipes. I shared it with you years ago but thought that the pictures could use a little updating. And it was a great excuse to make another batch of carrot top pesto.
Did you know that carrot tops are edible? When I found that out I started putting them in salads and even sauteeing them. This carrot top pesto lets them shine.
The pesto is vibrant colored and so delicious. It's perfect for roast carrots and any leftovers (haha!) can be served with eggs, slathered on sandwiches, or tossed with pasta. Or at least I think those are all great ideas. We always pile the carrot top pesto thick on top of carrots and anything else we're eating for dinner. It's too good not to eat it all at once.
What is carrot top pesto
The best pesto ever! Seriously, it's so good. This recipe is similar to basil pesto only it uses carrot tops instead of basil.
And since I use super creamy and flavorful toasted cashews, there is no need to add any parmesan to this recipe. I promise you that you won't miss it!
Which makes this carrot top pesto vegan + paleo + Whole30. Give it up for healthy recipes that are DELICIOUS!
How to make carrot top pesto
This recipe is super easy. Simply add the ingredients to a food processor or small blender and blend them until mostly smooth. Voila!
Traditional pesto calls for pine nuts, but I make this carrot top pesto with toasted cashews instead. They are very creamy (like pine nuts) and a much more affordable option. Plus, the nutty flavor they give the pesto takes it over the top. It's so good!
How long will this pesto keep?
Carrot top pesto, like all pesto, is best eaten fresh. But you can store leftovers for 3-4 days in your fridge.
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EASY CARROT RECIPES
- Bourbon Maple Glazed Carrots with Pistachios
- Curry Grilled Carrots with Yogurt Sauce
- Grilled Maple Dijon Carrots
- Spicy Honey Roasted Carrots
Carrot Top Pesto Recipe
If you love this recipe as much as we do, let us know with a 5-star rating!
- 2 bunches of carrots, 1 ¼ lb.
- 2 teaspoons olive oil
- ¼ teaspoon each: sea salt and pepper
- 2 cups carrot top leafy greens, you can use some parsley if you don't have enough
- ⅓ cup salted toasted cashews
- ⅓ cup mild flavored olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic
- ¼ teaspoon each: sea salt and pepper
- Preheat the oven to 425 degrees.
- Chop the carrots into 2-inch lengths, put them on a baking sheet, and toss them with the oil, salt, and pepper. Roast the carrots for 20 minutes.2 bunches of carrots, 2 teaspoons olive oil, ¼ teaspoon each: sea salt and pepper
- Place the carrot top pesto ingredients in your food processor or small blender and blend until mostly smooth.2 cups carrot top leafy greens, ⅓ cup salted toasted cashews, ⅓ cup mild flavored olive oil, 2 tablespoons freshly squeezed lemon juice, 1 clove garlic, ¼ teaspoon each: sea salt and pepper
- When the carrots are done cooking, toss them in ½ cup of the pesto and serve.
This recipe is part of our Best Spring Side Dishes series.
This is special. Absolutely loved it. Used rainbow carrots, but I think that slender fresh carrots would be equally delicious.
I am wondering if I can freeze this. I have vacuumed food safe bags?
Yes, you can! Frozen pesto is never quite as good as fresh, but it’s still a good option for keeping it around a little longer. 🙂
This pesto is SO GOOD! Honestly one of the best pesto I’ve ever made. I’m only going to buy carrots with tops from now on!
Yay! I’m so happy to hear the recipe was a hit!
This is brilliant! I’ve always thrown away the tops but am trying to reduce my food waste. I wish I had known about making pesto with them years ago. It was amazing!
That makes me so happy to hear! Hooray!
yay! this is a genius idea! i have a ton of carrot tops that really need eating…and this sounds much more interesting than just steaming them…
i am that kid in the candy store too 😛 on a side note- i made pesto last night with basil and substituted cashew nuts with Parmesan cheese – extremely good pesto.
After each trip to the farmers market I’ve been making (and freezing) green slurry to add to smoothies, and soups in winter. Now I’m kicking myself for all the carrot tops that I *just* composted. 🙁