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!

A glass jar filled with carrot top pesto with some orange carrots and carrot greens behind it.

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 damn 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!

A food processor filled with all the ingredients to make carrot top pesto and oil being poured into it.

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.

A closeup of the carrot top pesto in the food processor.

Multi colored oven roasted carrots on a baking sheet ready to be tossed with carrot top pesto.

Oven roasted carrots tossed in carrot top pesto on a serving plate.

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EASY CARROT RECIPES

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A glass jar filled with carrot top pesto with some orange carrots and carrot greens behind it.

Carrot Top Pesto with Oven Roasted Carrots

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Cuisine: American

Description

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!


Scale

Ingredients

  • 2 bunches of carrots (1 1/4 lbs.)
  • 2 teaspoons olive oil
  • 1/4 teaspoon each: sea salt and pepper

For the pesto:

  • 2 cups carrot top leaves (you can use some parsley if you don't have enough)
  • 1/3 cup salted toasted cashews
  • 1/3 cup mild flavored olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 garlic clove
  • 1/4 teaspoon each: sea salt and pepper

Instructions

  1. Preheat the oven to 425 degrees.
  2. 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.
  3. Place the carrot top pesto ingredients in your food processor or small blender and blend until mostly smooth.
  4. When the carrots are done cooking, toss them in 1/2 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.