This simple Carrot Top Pesto uses carrot greens, garlic, lemon juice, toasted pumpkin seeds, and extra virgin olive oil to create a bright, savory sauce or spread. It’s a delicious way to transform what is often discarded into something you’ll want to eat by the spoonful.
This post focuses on using food scraps to make nutritious, flavorful dishes while saving money and reducing waste. Below you’ll find recipe details, photos, and a video demonstration.
Originally published November 2, 2018. Updated with new recipe information April 11, 2024.
Carrot Top Pesto is a versatile green pesto that works on roasted vegetables, pasta, pizza, or as a dip or spread. I enjoy teaching ways to use food scraps and get more mileage from fresh produce. Nearly half of produce in the U.S. is wasted each year, so recipes like this help put edible parts to good use.
Carrot tops are adaptable: add them to soups, toss with salads, swap them for herbs in recipes, mix into veggie burgers, or blend into smoothies and green juices. My favorite method is blending carrot tops with toasted pumpkin seeds (pepitas), garlic, lemon, and olive oil to make a flavorful pesto.
If you enjoy using parts of produce often thrown away, try recipes like watermelon rind relish, homemade vegetable broth, or banana peel tacos for more inspiration.
Ingredients
Carrot Tops: Leafy carrot greens (with or without stems) are the base of this pesto. They’re rich in beta-carotene, potassium, calcium, vitamin K, and vitamin C. The flavor is slightly bitter and earthy, similar to parsley.
Toasted Pumpkin Seeds (Pepitas): Toasting intensifies their flavor and adds a pleasant crunch. If you don’t have seeds from a fresh pumpkin, packaged pepitas work well.
Garlic: One clove adds the classic pungent bite found in most pesto recipes. Peel and trim before using.
Fresh Lemon Juice: Adds bright acidity that balances bitterness. Freshly squeezed lemon gives the best flavor.
Sea Salt: Enhances and balances the flavors—adjust to taste after blending.
Extra Virgin Olive Oil: Use a good-quality extra virgin olive oil for richness, peppery notes, and a silky mouthfeel that ties the pesto together.
How to Make Carrot Top Pesto
- Blend the base. Place carrot tops, toasted pumpkin seeds, garlic, lemon juice, and salt in a food processor and pulse until combined.
- Drizzle in olive oil. With the processor running, slowly add the extra virgin olive oil until the mixture comes together. Aim for a textured pesto rather than a completely smooth puree.
- Adjust seasoning. Taste and add more lemon juice or salt if desired. Serve immediately or refrigerate for a short while to let flavors meld.
Recipe Pro-Tips
- Wash the greens thoroughly. Rinse carrot tops and stems well, remove any grit with your fingers, and dry with a towel to preserve texture and flavor.
- Scale easily. Make half batches if you have limited greens, or double/triple the recipe and freeze portions if you have a surplus.
- Blanch thicker stems. For large, fibrous stems or a smoother pesto, blanch greens in boiling water for 3 minutes, shock them in ice water, then dry before blending.
- Scrape the bowl. Pause to scrape down the sides of the food processor with a spatula for a consistent texture, especially in smaller machines.
- No food processor? Finely chop the ingredients by hand and mix them together for a rustic pesto.
Recipe Variations
Pesto made from carrot tops can be customized with different greens, herbs, and nuts to suit your taste or to use available scraps.
- Mix greens: Replace part of the carrot tops with fresh basil or spinach if you have only a few carrot greens.
- Add mint: Stir in 1/8–1/4 cup fresh mint for a cool, bright note.
- Swap seeds for nuts: Use toasted pine nuts, walnuts, pistachios, or cashews instead of pumpkin seeds for a different flavor and texture.
- “Cheesy” option: Stir in 1–2 tablespoons of nutritional yeast for a cheesy, umami boost and added protein.
Serving Suggestions
This carrot top pesto is versatile—use it as a sauce, dip, spread, or a basil substitute in many dishes.
- Spoon over roasted carrots for an extra layer of flavor.
- Use as a dip or spread with naan, crackers, or toasted bread.
- Toss with pasta, chickpea pasta, quinoa, or other grains.
- Spread on pizza as you would basil pesto, or use it in bowls and sandwiches.
It also works well wherever you’d otherwise use pesto, such as grain bowls, sandwiches, or vegetable dishes.
Storage Directions
- Refrigerate: Store leftovers in an airtight container for 3–4 days.
- Freeze: Freeze in a freezer-safe container for up to 3 months; thaw in the refrigerator or at room temperature.
Frequently Asked Questions
Yes. Carrot tops can be eaten raw like other herbs—use them in pestos, salads, or as a chopped garnish in place of parsley.
All parts of the carrot are edible. Carrot tops are slightly bitter and herbaceous, with a faint carrot flavor.
Carrot tops are great for flavoring homemade vegetable stock and can be used in soups, sauces, and blended drinks. They’re a useful ingredient for reducing food waste and boosting flavor.
More Vegetable Recipes
- Fall Squash Recipes
- Gochujang Oven Roasted Carrots
- Perfect Air Fryer Green Beans
- Chili Lime Glazed Sweet Potatoes
- Creative Cauliflower Recipes
Carrot Top Pesto
Video
Ingredients
- 1 bunch of carrot greens
- ½ cup toasted pumpkin seeds (pepitas)
- 1 clove garlic, peeled and trimmed
- 1–2 tbsp fresh lemon juice
- ½ teaspoon sea salt
- 2–4 tablespoons extra virgin olive oil
Instructions
- Place carrot tops, pumpkin seeds, garlic, lemon juice, and salt in a food processor. Blend until combined.
- With the processor running, slowly pour in the olive oil. Continue blending briefly; the pesto should retain some texture.
- Taste and adjust with additional lemon juice and salt if desired. Serve immediately or chill 1–2 hours for the flavors to meld.
Notes
- Refrigeration: Store in an airtight container for 3–4 days.
- Freezing: Freeze for up to 3 months and thaw in the refrigerator or at room temperature.
Recipe Pro-Tips
- Wash the greens well. Remove dirt and dry the leaves and stems thoroughly.
- Blanch thicker stems. Blanch for 3 minutes and shock in ice water if you prefer a softer texture.
- Scrape the food processor. Scraping the sides helps achieve a consistent texture.
- Carrot roasting directions: Toss 2 bunches (about 1.5 lb) whole peeled carrots with 3 tbsp oil and ½ tsp each salt and pepper. Roast at 450°F for 30 minutes or until tender.