This vibrant Carrot Top Pesto is a fresh, flavorful twist on the classic pesto sauce – made with leafy carrot tops, fresh basil, parmesan, olive oil, lemon juice, and toasted pine nuts. It’s zesty, herbaceous, and comes together in a matter of minutes! Toss it with al dente pasta, spread it on sandwiches, or spoon it over roasted veggies, grilled meat, and so much more!
Table of Contents
Having a fresh batch of carrot top pesto in your fridge is a game-changer. It’s one of the easiest ways to add flavor, texture, and a pop of color to everyday meals without spending hours in the kitchen. Just try this Pesto Goat Cheese Pasta Recipe or Pesto Crusted Salmon and see for yourself.
If you’re in a rush, you’ll be happy to know that this carrot top pesto comes together in just 5 minutes with ingredients you likely already have in the kitchen. While traditional pesto is made by hand with a mortar and pestle, I couldn’t do without my food processor, especially since I like to pulse the ingredients so I can control the texture, keeping it just coarse enough to see the beautiful flecks of the greens and nuts.
Don’t forget to taste at the end – you might want to add a pinch more salt or pepper, or a squeeze of lemon to balance everything out. Enjoy this versatile carrot top pesto stirred into pasta, hummus, drizzled over roasted vegetables, or enjoyed as a topping to your party appetizers or snacks.
Ingredients needed
- Carrot tops – These are the leafy greens found on the top of carrots that are edible and very nutritious. I’ve coarsely chopped the tops for this pesto.
- Basil leaves – Fresh basil will always taste the best, but you could also experiment with one of these substitutes for basil. I have a great tip on how to freeze basil if you have extra.
- Parmesan cheese – Freshly grated cheese will always be more flavorful than pre-shredded parmesan. Parmigiano Reggiano and Pecorino can be used for a more traditional Italian version.
- Pine nuts – Pine nuts are a classic ingredient in traditional pesto, but they can be pricey due to the slow growing process and labor involved in harvesting them. Luckily, you can easily swap them out for walnuts, which are much more affordable and still deliver a rich, nutty flavor that works beautifully in this recipe. Cashews and almonds are other great alternatives.
- Garlic – Fresh cloves are best for depth of flavor.
- Oil – Use high-quality olive oil that you like the flavor of. The oil emulsifies the pesto, giving it a silky and cohesive consistency.
- Lemon juice – Freshly squeezed is best for that delicious tang.
- Salt and freshly ground pepper – To taste.
How to make it
Step 1
Prepare the Carrot Tops
- Thoroughly rinse the carrot tops to remove any soil.
- Remove and discard any wilted, yellow, or unappealing leaves.
- Chop off and discard the tough stems.
Step 2
Process the Ingredients
- Add the greens, nuts, garlic, parmesan, and a pinch of seasoning to a food processor.
- Pulse until the mixture is finely minced.
Step 3
Slowly Drizzle the Olive Oil
- Gradually drizzle the oil into the food processor while it’s running slowly and until the mixture is smooth.
Step 4
Add The Lemon Juice and Seasoning
- Add the lemon juice and pulse to just combine.
- Season the carrot top pesto with salt and pepper, and adjust as desired.
How to use the rest of the carrot
Don’t let the rest of the carrots go to waste! There are plenty of ways to put those sweet and juicy roots to good use:
- Glazed Stovetop Carrots: These lightly sweetened glazed stovetop carrots are the ultimate side dish to an array of main meals, loved by all ages!
- Honey Roasted Carrots: This simple side dish roasts in the oven while you prepare your meal.
- Cabbage Soup: Add your carrots to a pot of soup to add bulk with additional nutrients while keeping it low in calories.
- Spicy Mexican Pickled Carrots: Make another condiment with your carrots by pickling them with spicy jalapeños and aromatics – no canning required!
Tips and tricks
- Easily adjust the flavor of this pesto with subtle changes to the ingredients. An extra garlic clove will offer a bolder savory flavor and more parmesan (about 1-2 tablespoons) will create a cheesier version.
- Top your leftover carrot top pesto with a thin layer of olive oil before storing in the fridge or freezer. This helps to stop the minced greens from browning.
- Use toasted nuts for a deeper flavor profile. You can also use raw pine nuts instead. Roasted or caramelized garlic is another simple yet highly effective way to add layers of umami taste to this carrot top pesto.
- Freeze excess basil. If you have more basil in the kitchen than you can make pesto with, don’t worry! Do yourself a favor and check out my guide on how to freeze basil to preserve it for months.
- Make other dishes. Combine your pesto with other ingredients to make entirely new dishes, such as Homemade Pesto Mayo, Pesto Couscous, or Pesto Crusted Salmon.
Variations
Modify the flavor of this carrot top pesto or adapt it to suit your dietary preferences with these incredibly easy ingredient swaps! It’s never been easier to add your own twist to it:
- Use different herbs – Swap the basil for another fresh green like kale, parsley, arugula, or even spinach in a pinch.
- Try other types of nuts – Substitute the pine nuts for walnuts, almonds, pecans, cashews, or pistachios.
- Go nut-free – Make this pesto recipe nut-free by using seeds (hemp hearts or sunflower seeds) instead of nuts. You could also add volume with extra basil and oil.
- Blend with another acid – Swap out the fresh lemon juice for another acidic liquid, such as white or apple cider vinegar.
- Make it vegan-friendly – Add nutritional yeast into the mixture instead of freshly grated parmesan.
- Turn it into a different condiment – Add some creamy mayo to the mix and you instantly have Homemade Pesto Mayo!
Serving suggestions
This carrot top pesto is bursting with fresh, herbaceous flavor and is incredibly versatile. While it’s delicious tossed with pasta or couscous, it also shines on its own as a condiment and spread. Try pairing it with:
Or, check out these 30+ creative ways to use pesto!
Storing
Store this carrot top pesto in an airtight container in the fridge for 2 to 3 days. Add a drizzle of olive oil on top to maintain freshness and prevent the minced basil from browning.
If you’d like to store this pesto for longer, pour the leftover sauce into ice cube trays or silicone molds, and allow them to freeze solid in the freezer. Once frozen, transfer the pesto cubes to a ziplock bag to store in the freezer for up to 3 months.
Erin’s wine pairings for Carrot Top Pesto
This carrot top pesto pairs best with wines that complement the earthy basil and rich parmesan cheese. Here are a few great options I recommend:
- Viognier is one of my favorite wines to pair with pesto thanks to its lush texture and mild acidity, which complement the earthy greens and the richness of the cheese beautifully.
- A ripe, full-bodied Chardonnay is a perfect match for this carrot top pesto. Its creamy texture pairs wonderfully with the bright, fresh flavors, creating a balanced and satisfying combination.
- Sauvignon Blanc’s fresh, grassy notes make it a natural match for the vibrant, herbaceous flavors of this pesto.
- If you prefer red wine, a light-bodied Pinot Noir is a great choice, especially when the pesto is served with creamy dishes like pasta or risotto.
- Apart from these favorites, I’ve also added Pinot Gris to the list since its bright and clean profile balances the earthly and slightly bitter notes from the carrot tops. The subtle pear and citrus of the wine also complements the pesto’s freshness without overpowering it. For more detail, check out these BEST Pairings for Pesto.
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Did you make this carrot top pesto recipe?
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Full Recipe
Carrot Top Pesto
Equipment
Ingredients
- 1 cup carrot tops (tough stems removed and coarsely chopped)
- 1 cup basil leaves
- ⅓ cup freshly grated parmesan cheese
- 1/3 cup toasted pine nuts (or walnuts or cashews)
- 2 cloves garlic (peeled and smashed)
- 1/3 cup extra virgin olive oil
- 1 Tablespoon lemon juice
- Salt and freshly ground pepper (to taste)
Instructions
- Combine carrot tops, basil leaves, parmesan, pine nuts, garlic and a pinch of salt and pepper in a food processor and process until very finely minced.
- With the machine running slowly drizzle in the olive oil and process until the mixture is smooth.
- Add the lemon juice and pulse to just combine.
- Season with salt and pepper, to taste.
Notes
- Store this carrot top pesto in an airtight container in the fridge for 2 to 3 days. Add a drizzle of olive oil on top to maintain freshness and prevent the minced basil from browning.
- If you’d like to store this pesto for longer, pour the leftover sauce into ice cube trays or silicone molds, and allow them to freeze solid in the freezer. Once frozen, transfer the pesto cubes to a ziplock bag to store in the freezer for up to 3 months.
- Easily adjust the flavor of this pesto with subtle changes to the ingredients. An extra garlic clove will offer a bolder savory flavor and more parmesan (about 1-2 tablespoons) will create a cheesier version.
- Top your leftover carrot top pesto with a thin layer of olive oil before storing in the fridge or freezer. This helps to stop the minced greens from browning.
- Use toasted nuts for a deeper flavor profile. You can also use raw pine nuts instead. Roasted or caramelized garlic is another simple yet highly effective way to add layers of umami taste to this carrot top pesto.
- Freeze excess basil. If you have more basil in the kitchen than you can make pesto with, don’t worry! Do yourself a favor and check out my guide on how to freeze basil to preserve it for months.
- Make other dishes. Combine your pesto with other ingredients to make entirely new dishes, such as Homemade Pesto Mayo, Pesto Couscous, or Pesto Crusted Salmon.
- Use different herbs – Swap the basil for another fresh green like kale, parsley, arugula, or even spinach in a pinch.
- Try other types of nuts – Substitute the pine nuts for walnuts, almonds, pecans, cashews, or pistachios.
- Go nut-free – Make this pesto recipe nut-free by using seeds (hemp hearts or sunflower seeds) instead of nuts. You could also add volume with extra basil and oil.
- Blend with another acid – Swap out the fresh lemon juice for another acidic liquid, such as white or apple cider vinegar.
- Make it vegan-friendly – Add nutritional yeast into the mixture instead of freshly grated parmesan.
- Turn it into a different condiment – Add some creamy mayo to the mix and you instantly have Homemade Pesto Mayo!
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