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Carrot Top Pesto

Carrot Top Pesto

A bright and fresh Carrot Top Pesto made from fresh spring carrots

Course Condiment
Cuisine American
Keyword carrot top pesto, carrot tops
Prep Time 15 minutes


  • 1 1/2 cups packed carrot top greens (stems removed if possible)
  • 2 cloves garlic, peeled
  • 1/2 cup pine nuts
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp salt
  • Pasta
  • Steamed carrots


  1. Rinse the carrot greens and make sure they are free from dirt and/or debris. Remove the thick stems and set aside; save the feathery tips for the pesto.

  2. Add sorted and washed carrot greens to a food processor; add garlic and pine nuts; process until evenly chopped.

  3. Slowly add in the olive oil and continue to process. (Add more olive oil if desired to make a thinner pesto.)

  4. Add salt and taste to make sure flavors are balanced.

  5. Toss with pasta and steamed carrots if desired.