Carrot Top Pesto (Without Spinach)

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Don't throw away edible carrot greens when you can turn them into delicious carrot top pesto! Drizzle it on pasta, pizza and eggs. Or use it as a dip with chips or vegetables. It's easy to make and reduces food waste!

Carrot greens are completely edible and taste similar to parsley. They have a bright and herby flavor. The larger, darker greens may taste more bitter than the young, smaller greens. And when carrot leaves are mixed with olive oil, pine nuts and spices, it makes a delicious carrot top pesto in just 10 minutes!

Since 2020, I've been in my kitchen testing and developing fool-proof recipes for the beginner home cook. This easy pesto sauce requires just 10 minutes and a handful of simple ingredients. It livens up any savory dish with minimal effort!

In this Post

• All About Carrot Greens
• Ingredients
• How to Make Carrot Top Pesto
• Recipe Tips and Variations
• Storing Carrot Green Pesto
• Frequently Asked Questions (FAQs)
• More Carrot Recipes

All About Carrot Greens

How to Store Carrots and Carrot Tops

When you bring home carrots from the store or farmers market, cut the greens off. Store the greens stem-down in a glass of water in the fridge, just like a bouquet of flowers. This will keep them fresh longer.

Plus the greens draw moisture from the carrot roots, so separating them will prevent your carrots from drying out.

How to Use Carrot Tops

You can also use carrot leaves just like parsley - sprinkle them on quiche, pasta, ravioli, and soups like butternut squash carrot soup.

Health Benefits of Carrot Greens

While most of us were taught that carrot roots are healthy, carrot greens contain six times more vitamin C than the root! Carrot tops are also a source of vitamin K, vitamin A, calcium, iron and fiber.

Plus this carrot top pesto recipe is a fun spin on traditional pesto, and it's gluten free, dairy free, vegan, and refined sugar free!

Ingredients

• Carrot top greens - discard the fibrous stems, since those are more bitter and tough that the carrot top leaves
• Extra virgin olive oil - makes the pesto sauce super creamy
• Lemon juice - adds a bright, citrus flavor
• Pine nuts - you can also use cashews or walnuts if you can't find pine nuts
• Salt and ground black pepper - seasons the pesto
• Garlic powder - adds a pungent yet mildly sweet garlic flavor

How to Make this Recipe

1. Rinse all the carrot top greens in running water. Remove the leaves from the tough stems and discard the stems.
2. In a food processor or blender, add all the pesto ingredients and blend until it's smooth (about 5 minutes).
3. Scrape down the sides periodically, to make sure all the ingredients get blended.

Recipe Tips and Variations

• If you don't have food processor, you can use a blender. Just scrape the sides more often and blend for a few extra minutes to get a smooth consistency.
• Wash the carrot greens thoroughly in running water to remove any dirt. Separate the leaves from the stems since the stems are tough and bitter.
• Instead of pine nuts, you can use unsalted cashews or walnuts. Sometimes pine nuts can be expensive at the grocery store.
• If you don't have carrot greens, use other greens you have on hand including basil, spinach or parsley.

Storing

Fridge: Store in an airtight container like a glass jar for up to 1 week in the refrigerator.

Freezer: Store in an airtight container for up to 6 months in the freezer.

Pro Tip: Divide your carrot green pesto into an ice cube tray and freeze it. Then you can pop out a small amount when you want to add it to other recipes!

FAQ's

More Carrot Recipes

• Butternut Squash, Carrot and Red Lentil Soup
• Carrot Cake with Buttercream Frosting
• Sheet Pan Roasted Root Vegetables
• Spicy Almond Butter Noodles with Shredded Carrots
• Easy Vegan Chickpea Soup
• One Pan Roasted Salmon and Vegetables
• Shrimp and Zucchini Curry with Carrots
• Galette with Roasted Carrots