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


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!



  • 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


  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.


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.