Carrot Top Pesto

Carrot Top Pesto is one of those recipes I make on repeat, not just because it’s easy, but because it’s one of the best low-waste sauces you can have in your back pocket. If you’ve ever wondered what to do with carrot tops, this is it. No extra herbs required, no other greens needed – carrot tops are the only green and the star of the show here.

It acts, tastes, and looks like a classic Italian pesto, but with a slightly more earthy, vibrant flavor thanks to the carrot greens. It’s the kind of sauce that works everywhere: tossed with pasta, layered into sandwiches, spooned over roasted vegetables, swiped onto toast, or added to grain bowls. It’s familiar, but just different enough to make you feel like you’re getting more out of your ingredients (because you are!).

And if you don’t have leafy carrot tops on hand, this recipe is still flexible! The ratios work beautifully with spinach, kale, or arugula. But when you do have carrot tops, this is easily one of the best ways to use them up and turn them into something you’ll crave.

This recipe yields just under 1 cup, perfect for keeping in the fridge and using all week long or freeze it to use later. Scale it up or down depending on what you have, but trust me, once you start making pesto like this, it’s hard to go back.

Ingredients you will need for carrot top pesto

This pesto is pretty traditional (I also have vegan pestos and charred scallion pesto that are less traditional, if you are interested in those!), but the traditional ingredients mean the ratios matter that much more so that you can make the pesto taste (and act) like the traditional Italian classic. Here is a list of everything you will need:

• 2 cups (2 1/2 oz) carrot tops
• 2 tablespoons (20g) toasted pine nuts
• 1/2 cup (2 oz) cubed parmesan cheese
• 1/2 cup (120g) high-quality extra-virgin olive oil
• 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste

Ingredient substitutions

• Carrot tops: Although they’re kind of the star of the recipe, I know they’re not always available so this recipe’s ratios also work well when you swap in spinach, kale or arugula.
• Pine nuts: Can be swapped for walnuts, pistachios, cashews, or pumpkin seeds.
• Parmesan: Can be swapped for pecorino romano, grana padano, or nutritional yeast for a dairy-free option.
• Extra-virgin olive oil: Swap for avocado oil, grapeseed oil, really any oil you like!

Tips for how to add leafy greens to pestos

Making a pesto with leafy greens is a bit different than traditional pesto. The greens need a bit more time and care so they can fully break down into the sauce. I like to first roughly chop the carrots before adding them to a food processor.

This gives your pesto the best texture, and alleviates any headaches you might have if you try to mix everything at once. Leafy greens can be stubborn, so it’s best to get them chopped up first before you start the rest of the recipe.

This method will work with whatever greens you like to add to your pesto. Carrot or otherwise!

How to make this carrot top pesto

1. First, roughly chop the carrot tops to ensure they don’t get stuck in the food processor.
2. Add the chopped carrot tops and pine nuts to a food processor. Pulse until they are an even crumbly texture.
3. Add the parmesan and run the food processor until the mixture is looking slightly pasty and light green.
4. While running the food processor, stream in the olive oil in two rounds, season with salt. Taste and adjust the seasoning as needed.

How can I adjust the texture of my pesto?

With this pesto specifically, you can make it as thick or as thin as you’d like. If you prefer your pesto thicker, use less olive oil. If you want your pesto a bit thinner than what’s pictured, feel free to add as much olive oil as you like until you’ve reached your desired consistency.

My favorite consistency is the one you will see above, which is good for spreading, but also great for pastas.

Serving suggestions

You can use carrot top pesto in place of many recipes that call for a basil-style pesto. Here are a few ideas for using this pesto recipe:

• Toss it with your pasta. I love it paired with gnocchi but really any pasta will do
• Spoon it over fish or your favorite proteins like chicken or steak
• Use it as a spread on sandwiches
• Drizzle it over roasted vegetables (the carrots are right there!)
• Use it as a garnish for vegetable soups

Storage tips

Here’s the best way to store it, based on each method:

Fridge: Store in an airtight container for up to 1 week. When ready to serve, mix well and add more olive oil as needed to reach desired consistency.

Freezer: Store in an airtight container, or (my favorite method) freeze it ice cube trays and transfer to a freezer bag once solid, for up to 6 months. These portioned cubes are great for tossing right into pastas. Otherwise, I recommend thawing it by putting it in the fridge and letting it slowly thaw for 24 hours. This will preserve its freshness and flavor. Freezing can slightly alter the texture or cause minor separation upon thawing so just be sure to mix well and add more olive oil, if needed.

Why are weights included in this recipe?

This is simply so that you can keep your measurements accurate. I find that it’s hard to measure anything “leafy,” because what does a cup of basil even mean? Firmly packed? Loosely packed? It can get tricky! I add in grams not because cups can’t suffice (they can!), but because grams are just a more accurate tool for any of us who are perfectionists. And believe me, I see you, I know some of you are perfectionists.

I want to ensure you get the best results with this recipe (and I want to keep this recipe foolproof!) so I highly recommend getting a small affordable kitchen scale.

Looking for similar recipes?

And that’s it for this Carrot Top Pesto!

Of course, if you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.