Carrot Top Pesto
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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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Carrot Top Pesto Recipe
Ingredients
- 2 bunches of carrots (1 ¼ lb.)
- 2 teaspoons olive oil
- ¼ teaspoon each: sea salt and pepper
The Pesto
- 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
Instructions
- 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.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This recipe is part of our Best Spring Side Dishes series.
