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    Home » Recipes » Sauces and Spreads

    By Kaleigh McMordie - May 8, 2020, Updated May 10, 2021

    Carrot Top Pesto

    Jump to Recipe·Print Recipe
    overhead view of a white bowl of carrot top pesto with a black spoon in it on a white and grey napkin with text overlay.

    Don't throw out your carrot tops! Turn those greens into delicious pesto with this easy recipe. (gluten-free)

    overhead view of a white bowl of carrot top pesto with a black spoon beside it on a white and grey napkin.

    If you've been a Lively Table reader for a while, you know I like to avoid food waste as much as possible. One thing I love utilizing in the kitchen is greens! Using the greens of vegetables like carrots and beets is a great way to cut down on food waste and to introduce variety into your daily meals.

    overhead view of ingredients needed for carrot top pesto on a white marble background.

    Are Carrot Greens Edible?

    Yes! Don't throw those carrot greens out. Carrot tops are perfectly edible, and actually delicious! They've got a taste similar to parsley with a hint of carrot sweetness. Carrot greens are easy to make into something amazing, like this carrot top pesto!

    Why You'll Love This Carrot Top Pesto

    You probably already know that pesto is delicious. This version uses mild, herby carrot greens, as well as the traditional suspects like basil, garlic and olive oil to create a tasty pesto that can be used in all kinds of dishes. It's easy to make and so versatile!

    How To Make Carrot Top Pesto

    three image collage showing steps for making carrot top pesto in a food processor.
    1. Wash and dry your carrot greens well to remove any dirt that may still be hanging out in them. If the stems are tender, you can throw them in, but remove any tough or woody stems.
    2. Place carrot greens, basil, garlic, walnuts, and parmesan in the food processor and pulse until everything is finely chopped.
    3. Add the salt, pepper, olive oil and lemon juice and pulse until you have a thick-ish paste but not a completely blended mixture. Add additional olive oil if needed.
    4. Store in the refrigerator until you're ready to use it!

    Ingredient Substitutions

    • For a dairy-free version, omit the parmesan.
    • For a more traditional pesto, you can use pine nuts in place of the walnuts. I always have walnuts on hand so that's what I use. You can also omit them if you're allergic to nuts.
    white bowl of carrot top pesto with a black spoon in it.

    What To Use Carrot Top Pesto For

    • Stir into pasta for a flavorful sauce, such as my Pesto Pasta with Shrimp and Broccoli, or my Tortellini Pesto Pasta Salad.
    • Use as a spread on sandwiches or wraps.
    • Layer in my savory Chickpea and Pesto Yogurt Parfait.
    • Use as a sauce for a pizza or flatbread, like my Spring Snap Pea Asparagus Pizza.

    Did you make this recipe? Please leave a star rating in the comments!

    Print

    Easy Carrot Top Pesto

    overhead view of a white bowl of carrot top pesto with a black spoon in it on a white and grey napkin.
    Print Recipe

    Don't throw out your carrot tops! Turn those greens into delicious pesto with this easy recipe. (gluten-free)

    • Author: Kaleigh
    • Prep Time: 5 minutes
    • Cook Time: 0 minutes
    • Total Time: 5 minutes
    • Yield: about 1 cup 1x
    • Category: sauce
    • Method: no cook
    • Cuisine: Italian

    Ingredients

    Scale
    • 1 small bunch carrot greens (about 1 cup)
    • ½ cup fresh basil leaves
    • 2 tbsp walnuts
    • ¼ cup freshly grated parmesan cheese
    • 3 cloves garlic
    • ½ tsp salt
    • ½ tsp black pepper
    • ⅓ - ½ cup olive oil
    • juice from 1 lemon

    Instructions

    1. Wash and dry your carrot greens well to remove any dirt that may still be hanging out in them. If the stems are tender, you can throw them in, but remove any tough or woody stems.
    2. Place carrot greens, basil, garlic, walnuts, and parmesan in the food processor and pulse until everything is finely chopped.
    3. Add the salt, pepper, olive oil and lemon juice and pulse until you have a thick-ish paste but not a completely blended mixture. Add additional olive oil if needed.
    4. Store in the refrigerator until you're ready to use it!

    Notes

    • For a dairy-free version, omit the parmesan.
    • For a more traditional pesto, you can use pine nuts in place of the walnuts. I always have walnuts on hand so that's what I use. You can also omit them if you're allergic to nuts.
    • If you don't have a food processor you can finely chop everything by hand or use a mortar and pestle to grind all of the dry ingredients.

    Keywords: carrot top pesto, carrot green pesto

    Did you make this recipe?

    Tag @livelytable on Instagram and hashtag it #livelytable

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    This post may contain affiliate links, which means I earn a small commission off of your purchase with no extra cost to you. Please read my affiliate disclosure for more information.

    About Kaleigh McMordie

    Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network. Kaleigh can be found at kaleighmcmordie.com.

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