This carrot top pesto has a bright and fresh spring flavor and is great anywhere ordinary pesto is used. Use the whole carrot and create something amazing!
You know I’m no stranger to making the most of my greens (and making them into pesto). If you find some mysterious* greens at the market or in your fridge, you can almost always turn them into some sort of delicious pesto by blanching them, drying them, and then preparing them similarly to classic pesto by mixing them with an herb, a nut or seed, citrus, and a little bit of oil.
*Confirmed edible, please.
Carrot tops are totally edible themselves, and taste faintly of carrot while also having some bitter notes and a slight natural saltiness. For pesto-fying them we remove the thick stems (or finely chop them before adding them to the food processor) and combine them with some other flavor notes to balance them out. The result is a really unique pesto that highlights carrot tops… but not too much. 😉 No cheese needed or missed, this recipe is totally plant-based and vegan and more delicious for it.
The origin of my particular carrot top pesto recipe was the same friend who helped me create my black garlic vinaigrette. We were creating a whole Moroccan-inspired feast including glowing Moroccan vegetable stew, salad with vinaigrette, and crostini with almond ricotta and carrot top pesto. I’m sure there was more, but I can’t remember, probably because the feast also included copious amounts of wine.
As such, this carrot top pesto evolved to have some vaguely Moroccan-inspired flavors. Along with the carrot tops themselves I like to include some fresh mint and a few green scallion pieces. Originally the pesto used toasted almonds. I then switched it to walnuts when almonds became the victim of an elimination diet in our household. The carrot top pesto reached its nut-free form when I made it recently and forgot about the walnuts altogether. Turns out it’s still fantastic anyway with an extra glug of EVOO.
Other carrot top pesto recipes on the internet don’t seem to be blanching their carrot tops. I think it’s a worthwhile step, though. You can pack in more of them and temper their flavor; you can use more of the stem if it’s been blanched; and the pesto is better prepared for freezing. If you do choose to make-n-freeze this, you should also blanch the mint so that it doesn’t tarnish in the freezer. Otherwise, you’re good to go.
I urge you to try my crostini serving recommendation above; this carrot top pesto is also great on pasta, spread in lasagna, stirred with vegan cream cheese, inside a sandwich, on roasted vegetables (like perhaps…. carrots?) and beyond! (In the photo above, I have served it with rice crackers and Treeline cashew cheese). Enjoy!
Carrot Top Pesto
Ingredients
- 1 clove garlic chopped
- 2 tbsp freshly-squeezed lemon juice (about 1/2 of a lemon)
- 1 tsp fresh lemon zest (about 1/2 of a lemon)
- carrot tops from 1 large or 2 smaller bunches of carrots (yields 1 cup blanched)
- 1/4 cup fresh mint leaves
- 4 green onions fresh green parts only
- 1/2 cup raw walnuts (optional)
- 3 tbsp olive oil
- salt and pepper to taste
Instructions
- To blanch the carrot tops: remove thick stem pieces. Bring a pot of water to a boil. Prepare a large bowl with ice cubes and cold water in it. Once boiling, add the carrot tops to the pot. Stir occasionally, cooking for about 3 minutes or until bright green and tender. Immediately remove from the pot, drain the hot water, and add the carrot tops to the ice cube bowl to stop the cooking process.
- Drain the carrot tops, wring out excess liquid, and spread them on a plate to dry while you do the remaining recipe prep.
- Add all of the ingredients from garlic through walnuts (if using) to the food processor. Blend until a chunky paste forms with small bits of carrot tops. Depending on the size of your food processor, you may need to stop frequently to scrape down the sides. Add the olive oil a tablespoon at a time until combined. Season to taste with salt, pepper, and more lemon juice if desired.
- To use as a pasta sauce, cook your pasta in salted water according to package directions. Reserve 1/2 cup of pasta cooking water, drain the pasta, and return it to the pot. Add the reserved cooking water and carrot top pesto, stir to combine, and cook over low heat until warmed. Serve right away.
- Otherwise, once cooled to room temperature, store the pesto in the fridge in an airtight container for several days. The bright green color may fade to a slightly darker green, and this is totally normal.
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Carrie Suchy says
Made it, and my family loved it! Do you think this could be safely canned using boiler method? Does it need to be refrigerated? I want to mail some to my in laws 2 states away. Thanks!
Mamipinto says
Do not try canning with a water bath canner. there is not enough. acid in it to be safe. Besides the amount of cooking required would destroy the flavor.
Holly Atkinson says
Delicious! I hate throwing away carrot tops and will definitely make this again. I used cashew nuts and added some macadamia nut oil with the olive oil and it was amazing.
Angie says
Looking forward to making this. Do you know how this will (hot water bath) can?
Doug says
Better than basil based pesto. I omitted nuts and didn’t add any cheese. Absolutely light, bright, and refreshing. I will never throw out the carrot tops from my home garden again!
No food waste says
So good! Found the website looking for something to do with carrot greens. Blanching was genius. Bonus that I got to use up some spring onion tops. Definitely doing this again. I agree with whoever said it is just as good or better than basil pesto.
George K. says
Thanks for the recipe. I subbed basil for the mint (can’t go wrong with basil for pesto) and found that I had to increase the oil to 5 tb to get it to blend. Also added a couple of tablespoons of nutritional yeast for a vegan cheesy note.
Rather than taking out the Cuisinart I used the small processor that works with my stick blender. Here’s a tip that might be useful–before you put the carrot tops in the processor, give them a rough chop. Unchopped and in a small processor, some of the long strands wrapped themselves around the center rather than getting chopped up. Had to fish them out and re-process.
Florence says
Great recipe! I made it in a blender and just added extra leftover pasta water and some more olive oil. I blended it a bit too much and it ended up more like a paste but still tasted great! Also, I only had 2tbsp of lemon juice, but it still turned out great! Added cheese, too. Thank you for the recipe!!
JJ says
Very nice. Glad to be able to use those carrot tops from our share. I think most of the ingredients could stay or go (depending what you have on hand) we didn’t have mint, and while it’s not vegan, I added Parmesan (which I did have on hand).
Only change I would make would be less lemon. I felt the lemon overpowered the flavor. I also needed more olive oil – but since you add the olive oil at the end, just keep adding til you get the right consistency.
Shannon @ Yup, it's Vegan says
Thanks for your comment and letting us know about your changes! I think the size of the bunch of carrot tops can affect the balance with the acidity and oil (I should go back and add an exact weight next time I make this), being able to adjust to taste is important!
Robyn says
This was so good! The mint added nice flavour too.
Maxie says
OOoooo this is so good! I may never make basil pesto again. I’m not vegan– I just hate throwing anything out, so I wanted to find a way to use my glorious carrot tops from my farm share. I was zealous with the lemon which made it especially bright but not too sharp. I also didn’t have any walnuts so I used pecans and pistachios, and I imagine any nuts will do. I appreciate that this is without cheese, but honestly you won’t miss it one bit. I love this recipe.
Deirdre says
This was such a great way to use the carrot tops too good to toss
Left out the cheese as I want to use a garnish for roast lamb
Thanks for your lovely recipe
Candace says
Such a perfect mix! Loved the citrus and the spicy raw garlic. We loved it!
Dee says
Delicious! I had carrot greens on hand and it seemed like such a waste to throw them out. I was reluctant, and it turned out to be wonderfully refreshing and a perfect summer addition to any pasta, meat, or dip for veggies. I can’t wait to make this again. I did not have walnuts handy, so I used pecans instead.
Jordan says
Hi. I just made this in the Bronx. Delicious. My wife loves the taste. Thanks for the recipe.
natalia says
How long will this store in fridge for?
Carolyn says
Made this yesterday as instructed but forgot the mint…it was great! Tossed it with GF pasta and some veggies…YUM!
Jess says
This was soooo good!!! Used pumpkin seeds and parsley instead of walnuts and mint, just because that’s what I had handy — and since I’m not vegan, I added about a tablespoon of some grated, good quality parmigiano reggiano for kicks, too. WOW, I’m so impressed!!! It turned out incredible.
Arey says
Hello! I chose your recipe,Because I liked the idea of blanching it to make it freezable.To be honest, it was a little bland though i love the texture. I added some green zaatar which is toasted thyme and toasted sesame seeds. Absolute perfection.
S.A. says
Made this recipe exactly except w/roasted pistachios instead of walnuts. Absolutely. Delicious. I’m not vegan but was looking to repurpose a bunch of greens, and am pleasantly surprised considering other carrot top pesto recipes online didn’t look promising. Thank u! Will def make this again.. make sure to chop carrot tops as stated
Shannon @ Yup, it's Vegan says
Using pistachios in this sounds delicious! Thanks for your feedback!
christine says
Delicious! Tossed with warm pasta. Did not add mint, even though I have a garden full..lazy! But still so good! And I used pine nuts to be more traditional and because, yum!
M says
Peppermint? Spearmint? Which mint?
Marc says
Thank you for this great recipe. Have made it a couple of times. have enjoyed in a number of ways already.
Always hated putting all the beautiful tops in the compost.
Carolee says
This is fantastic. I used macadamia nuts instead of walnuts, lime instead of lemon, added Parmesan because I am not vegan, and more importantly, I threw in some agave to enhance the sweetness of the mint. The Parmesan was not necessary, but I definitely recommend the agave. Yum!
Kathy says
Delicious! I won’t toss carrot greens again. Thank you for the recipe.
Ruth Curtis says
I made this for dinner tonight and it was fabulous!! The only change I made was that I used pine nuts instead of walnuts (didn’t have any). Both hubby and I liked this much better than basil pesto. Thanks so much for a great way to use something that otherwise gets tossed!
Belinda says
Made this tonight with sesame and flax seeds rather than walnuts, came out beautifully! Thanks for the recipe!
Ingrid says
OMG!!! Delicious, I can’t believe how good it turned out and the fact that it’s dairy free I’m in awe! I didn’t add the mint leaves and used red onion instead since I didn’t have time to grab them and it turned out great.
Wendy Stanton says
As we’ve been growing our own carrots I’ve wanted to do something with the tops as they look so lush. Have made a batch of this to try. However, I’ve used shallots, as not sure what green onions are (i’m In the uk and never heard of these before). (Actually just googled this. Spring onions, salad onions or scallions, appear to be the definition.) I’ll try using these next time. I’m serving the pesto with grilled fresh Cornish sardines, ribbon carrots and courgettes cooked in vegetable stock and roast butternut squash cubes, broccoli and cauliflower. Given the lemony flavour of the pesto, I think this will go well with the fish. Thank you for the recipe.
Shannon @ Yup, it's Vegan says
Thanks for your comment! This is definitely great with veggies. Raw shallot can be a little sharp in flavor for something like pesto but it sounds like you felt that the flavors balanced out alright! Hope you enjoy.
Food Floozie says
We love creative cooking – and love creative cooking even MORE when it uses FREE FOOD.
Today we scored a giant and free bunch of carrot greens at our farmers market. Also found some garlic greens which we’re using in this recipe in place of the chopped garlic.
We like nuts and for this pesto used BROKEN unsalted cashew pieces that our local supermarket sells for 1/3 less than WHOLE unsalted cashews — why not save money? — cashews broken? who cares? after all it’s all going in the food processor!
Instead of the lemon juice, lemon zest and salt in this recipe, we used a small slice of preserved lemon taken from the jar of lemons and kosher salt that’s been macerating on our countertop for the past 3 weeks. Looks good so far – for din din tonight we’re planning to top whole wheat rotelli with this pesto and a sprinkle of hot chili flakes. Writing this sparked appetite — time to cook the pasta . . . .
Ryan Gibbons says
Thanks for the recipe. I plan to make some tonight with the chives rather than mint. THANK YOU!
Deborah says
Whipped up some carrot top pesto following this recipe. I used chives instead of mint, and a mixture of walnuts and pepitas. We loved it!