Carrot Top Pesto
This carrot top pesto is a great way to use up produce that gets thrown in the trash or the compost pile most of the time! Not only is it no waste, but the light, delicious flavor brightens any pasta! It's also delicious as a topping for a slice of sourdough bread.
If you're looking for recipe inspiration for the carrot root, check out my delicious carrot cake recipe here!
Carrot Top Pesto Variations
While this recipe features carrot tops, you can really change it up and make it your own! Here are a few suggestions:
- Change the greens up. If you don't have basil (or carrot tops), try spinach, arugula, mache, or another light herb, like parsley or cilantro!
- Leave out the cheese, if you're vegan. Nutritional yeast is a great replacement, if you're still wanting a cheesy flavor without the animal product.
- Try adding or completely changing the nuts. Walnuts are a very popular option, but almonds are delicious too!
How to Use Carrot Top Pesto
My favorite way to use carrot top pesto is on pasta, of course! But I have a good friend who swears that the best way to eat pesto is on spaghetti squash, which is great news if you're low carb! It's also delicious served as a topping for sourdough bread or on any breakfast dish that features eggs!
Oil for Carrot Top Pesto
I'm all about a good deal, but you definitely do not want to skimp when it comes to the olive oil in this carrot top pesto recipe! Because there is so much oil in this recipe, the flavor definitely stands out and can easily make or break a dish. I personally love using the oil I receive from my subscription to Fresh-Pressed Olive Oil! I'm not affiliated or paid by them at all--I just really love the subscription and the olive oil!
Freezing Carrot Top Pesto
This recipe makes about 10 portions, which I like to freeze for quick meals later! If you want to make less pesto, just adjust the serving size in the recipe card! I freeze the pesto into single-portion cubes, then store them in a reusable freezer bag until ready to use. They will store well for up to 3 months, but I find that they start losing the fresh taste after that.
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Recipe Video
- 1/2 cup lemon juice
- 2 tsp ground pepper
- 1 tsp salt
- 2 cup pine nuts
- 4 clove garlic
- 7 cup carrot tops/greens
- 1 cup basil
- 2 cup olive oil
- 3/4 cup parmesan cheese
- When the pine nuts smell fragrant and just start to darken, take them off of the heat and out of the pan. Set aside.
Cut the carrot tops or greens off and rinse thoroughly in water to remove any dirt.
Dry carrots tops/greens with a towel or by using a salad spinner.
Add lemon juice, salt, pepper, and garlic to a food processor. Process until the pine nuts are almost to a paste-like consistency.
Slowly add the basil and carrot tops/greens to the food processor. I add in between 1/2-1 cup at a time.
Once all of your carrot tops/greens have been added to the food processor, turn the processor on and slowly drizzle the olive oil in until you reach your desired consistency. For a dipping sauce, add a little extra.
Once the pesto has reached your desired consistency, add the shredder plate to your food processor.
Turn your food processor on and add the parmesan cheese until it is well-incorporated.
Taste, and season accordingly.