Carrot top pesto?! Believe it. Walnuts and fresh herbs and olive oil help create a vegan version of traditional pesto that puts to good use what would otherwise be kitchen scraps.
Thanks to this carrot top pesto, there’ll be no more tossing those frilly green carrot tops in the trash. Here’s how you can turn those lovely green carrot tops into something to dress up the carrots they came with. The flavor is slightly peppery, subtly lemony, and entirely something you’ll want again and again. Drizzle it over roasted carrots or pasta or any other thing you’d normally anoint with traditional basil pesto.–Renee Schettler Rossi
Carrot Top Pesto
- Quick Glance
- 25 M
- 25 M
- Makes 1 cup
IngredientsEmail Grocery List
Herbed Carrot Top Pesto Variations
No basil? Try parsley or cilantro along with a few fennel greens instead.
Recipe Testers Reviews
Carrot tops are perfectly edible and can be delicious, but for some reason there are precious few recipes for them. Put this carrot top pesto recipe in your back pocket and never waste a carrot top again. It's not just good "for a pesto made of carrot tops I was going to compost." It's a darn good pesto. Period. I put my pesto over pasta with some fresh vegetables mixed in and loosened the pesto with just a bit of pasta water.
This carrot top pesto is a great way to make pesto when you don’t have a lot of basil on hand. While it does take a little bit of time to pull the fronds off of the thick stems, it’s worth the effort. The flavor of the carrot top pesto enhances and works well with roasted carrots. It’s also a nice spread for sandwiches and a great addition to an oil and vinegar dressing. In the future, I will use only 1/4 cup mint (just enough to brighten the pesto) and up the basil to 3/4 cup (because I love the flavor of basil). My leftover pesto had a much stronger lemon flavor the second day. This was a good time to add it to dressings and use it as a spread on sandwiches.