In the world of sustainable cooking, few sauces have earned as much praise—and rightfully so—as Carrot Top Pesto. What was once discarded as kitchen waste is now a bold, peppery, deeply green pesto that not only reduces food waste but also adds serious flavor to your meals.
If you’ve ever bought a bunch of carrots with their leafy tops still attached, you’re holding more than just a vegetable—you’re holding an opportunity. These greens are herbaceous, slightly bitter, and nutrient-dense, making them the perfect foundation for a pesto that’s as environmentally friendly as it is delicious.
Whether you’re a sustainability pro or just pesto-curious, this guide will show you how to transform carrot tops into a versatile condiment for pastas, sandwiches, grains, and more.
Why Carrot Tops Make Great Pesto
1. Flavorful and Fresh
• Carrot greens taste like a cross between parsley and arugula—a little grassy, slightly bitter, and beautifully bright
• They stand up well to strong ingredients like garlic and nuts
2. Nutrient-Dense
• Rich in vitamin K, chlorophyll, and potassium
• A perfect addition to a whole-food, plant-forward diet
3. Cuts Down on Waste
• Part of the growing movement toward root-to-leaf cooking
• Helps reduce food scraps and extend the value of your produce
Ingredients in Carrot Top Pesto
This recipe balances bold greens with rich nuts, sharp cheese, and smooth olive oil.
1. Carrot Tops
• Use only the leafy parts (discard thick stems if very tough)
• Rinse thoroughly—they can be sandy!
2. Herbs (Optional)
• Add a handful of parsley or basil if the carrot tops are very strong
• Helps smooth the flavor and color
3. Nuts or Seeds
• Toasted walnuts, almonds, or sunflower seeds work well
• Toasting brings out flavor and balances bitterness
4. Garlic
• A small clove is plenty
• Roasted garlic mellows the bitterness even further
5. Cheese
• Parmigiano Reggiano or Pecorino Romano for salty richness
• Or skip for a vegan version
6. Olive Oil
• A smooth, fruity EVOO is perfect for emulsifying the bold greens
7. Lemon Juice or Vinegar
• Brightens and cuts the bitterness
• Prevents oxidation and helps keep the color vibrant
How to Make Carrot Top Pesto – Step-by-Step
Ingredients:
• 2 packed cups carrot greens (thick stems removed)
• ¼ cup toasted walnuts, almonds, or sunflower seeds
• ½ cup grated Parmigiano Reggiano
• 1 garlic clove (raw or roasted)
• ½ cup extra virgin olive oil
• Juice of ½ lemon (or 1 tbsp white wine vinegar)
• Salt and black pepper to taste
• Optional: ½ cup parsley or basil
Instructions:
1. Rinse carrot greens thoroughly; pat dry
2. Toast nuts in a dry skillet until golden and aromatic
3. In a food processor, pulse nuts and garlic until finely chopped
4. Add greens, cheese, and herbs (if using); pulse again
5. Slowly stream in olive oil while blending
6. Add lemon juice, salt, and pepper; blend until creamy
7. Taste and adjust acidity or salt as needed
Flavor Profile – Bold, Nutty, and Freshly Bitter
Carrot top pesto has a:
• Peppery bite similar to arugula or mustard greens
• Nutty richness from toasted seeds
• Bright, citrusy finish
• Slight earthiness that pairs beautifully with roasted vegetables
It’s robust and rustic—perfect for those who love their flavors loud and layered.
Best Uses for Carrot Top Pesto
Pasta and Grains:
• Toss with whole wheat pasta, spaghetti, or orzo
• Swirl into quinoa, farro, or wild rice bowls
• Use as a sauce for stuffed shells or gnocchi
Vegetables:
• Drizzle over roasted carrots for a full-circle flavor moment
• Spoon on grilled zucchini, eggplant, or beets
• Add to vegetable soups or stews as a finishing touch
Toasts and Sandwiches:
• Spread on baguette with goat cheese
• Add to grilled cheese or veggie wraps
• Mix with mayo for a pesto aioli
Proteins:
• Serve with grilled chicken, white fish, or tofu
• Use as a finishing sauce on a steak and roasted veg plate
Storage Tips
• Store in the fridge in an airtight jar for up to 5 days
• Cover with olive oil to keep it vibrant
• Freeze in small containers or ice cube trays for up to 3 months
• Re-blend with lemon or olive oil if it thickens after chilling
Variations and Customizations
Vegan Version:
• Skip the cheese
• Add:
• 2 tbsp nutritional yeast
• 1 tsp white miso paste for added umami
Spicier Version:
• Add red chili flakes or fresh chili
• Great for sandwiches or roasted veggie bowls
Creamier Option:
• Stir in 2 tbsp of Greek yogurt or ricotta
• Makes a beautiful dip or creamy pasta sauce
Eat the Tops, Save the Planet
Carrot Top Pesto proves that waste is just flavor in disguise. With its peppery bite, creamy texture, and knockout color, this pesto turns humble scraps into a gourmet ingredient—and makes a bold case for sustainability on your plate.
From root to leaf, carrot tops deserve your attention—and your blender. This isn’t just a sauce. It’s a celebration of smart, simple, zero-waste cooking.
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