Carrot Top Pesto

Carrot Top Pesto

Let’s not waste those lovely green tops on our carrots.  Unfortunately, if you purchase your carrots in a bag, you will not have the tops, but if you are growing them yourself or purchasing them from a market you will have these healthy tops to cook with.

Makes:  About 1 1/2 cups


½ cup walnuts, pine nuts or almonds

2 garlic cloves, peeled

2 loosely packed cups carrot green tops

1 cup basil leaves (optional)

½-1 cup grated Parmesan

1-2 tablespoons lemon juice

½-1 cup olive oil



In a food processor, pulse the nuts and garlic until coarsely ground.

Add the carrot greens, basil, Parmesan and 1 tablespoon lemon juice and pulse, scraping down the sides of the bowl, until well blended.

With the motor running, pour ½ cup oil in through the tube. Continue adding oil ¼ cup at a time until it reaches the desired thickness.

Add a pinch of salt and taste. If more lemon is needed, add another tablespoon.

Make sure everything is well combined before serving.


You can use this as a sauce for pasta, a spread for bread or crackers, and to top soups.

Store in the fridge for 2-3 weeks and in the freezer for 6 months to 1 year.





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