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 I 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 learned that, I started adding them to salads and even sautéing them. This carrot top pesto lets them shine.

The pesto is vibrant in color and 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 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.

Since I use super creamy, flavorful toasted cashews, there is no need to add any Parmesan to this recipe. I promise you that you won’t miss it!

How long will this pesto keep?

This pesto, like all pestos, is best eaten fresh. But you can store leftovers for 3-4 days in your fridge.

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4.90 stars (37 ratings)

Carrot Top Pesto Recipe

Prep: 5 minutes mins

Cook: 15 minutes mins

Total: 20 minutes mins

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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!

4

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 Fahrenheit. 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 cooked, toss them in ½ cup of the pesto and serve.

Notes

You will have more pesto than you need for this recipe. The extra is delicious served with chicken. Or save it to put on eggs, in a sandwich, or tossed with pasta.

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 326kcal (16%), Carbohydrates: 22g (7%), Protein: 5g (10%), Fat: 26g (40%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 18g, Sodium: 462mg (20%), Potassium: 529mg (15%), Fiber: 4g (17%), Sugar: 7g (8%), Vitamin A: 23681IU (474%), Vitamin C: 35mg (42%), Calcium: 156mg (16%), Iron: 4mg (22%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.