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Home » Condiments » Carrot Top Pesto

Carrot Top Pesto

April 23, 2018 By Shannon @ Yup, it's Vegan 61 Comments

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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!

View into a glass jar with green carrot top pesto atop a wooden cheese board next to a cheese knife

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.

An assembled cashew cheese, cracker, and carrot top pesto platter on a wooden plank

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.

A jar of bright green carrot top pesto on a cheese platter, with flecks of carrot greens, mint, and walnuts visible.

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 | Yup, it's Vegan
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4.85 from 38 votes

Carrot Top Pesto

With fresh and bright flavors, this carrot top pesto makes use of the oft-scorned greens from your carrot bunch, complementing them with fresh lemon, garlic, and herbs. Ready in just a few minutes and perfect on pasta, sandwiches, crackers and more.
Course condiments, sauces, spreads
Cuisine dairy-free, gluten-free, grain-free, nut-free, paleo, refined sugar-free, soy-free, vegan
Keyword carrot greens pesto, carrot top pesto
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 cups
Calories 107kcal
Author Yup, it's Vegan

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.

Video

Notes

FREEZING: Throw the mint in to blanch with the carrot tops if you plan to freeze this carrot top pesto (you'll need to retrieve it from the water a little sooner). After doing so, it freezes well.
OTHER NUTS/SEEDS: This carrot top pesto is also fabulous with toasted almonds, pumpkin seeds, or pine nuts.
NUT-FREE: Simply omit the walnuts and add another tablespoon of olive oil if needed. This option is tested and the pictured pesto is actually the nut-free version.
OTHER HERBS: You can use basil or another 'fruity' herb instead of the mint. Or, omit the additional herbs and add slightly more garlic and lemon zest.
CHEEZE: Yes, traditional pesto often has parmesan cheese in it, but this carrot top version really shines without it. However, if you are vegan and craving a cheesy flavor, add a tablespoon or two of nutritional yeast to taste (this will also up the protein content).

Nutrition

Serving: 3tablespoons | Calories: 107kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Fiber: 1g | Sugar: 1g

Filed Under: Condiments, Spring Tagged With: citrus, CSA, gluten-free, grain-free, greens, italian-inspired, nut-free, paleo, pasta, quick, refined sugar-free, soy-free, sweetener-free

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Comments

  1. Carrie Suchy says

    August 5, 2020 at 00:02

    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!

    Reply
    • Mamipinto says

      August 9, 2020 at 21:45

      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.

      Reply
    • Holly Atkinson says

      October 11, 2020 at 09:11

      5 stars
      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.

      Reply
  2. Angie says

    July 26, 2020 at 10:57

    Looking forward to making this. Do you know how this will (hot water bath) can?

    Reply
  3. Doug says

    July 23, 2020 at 16:25

    5 stars
    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!

    Reply
  4. No food waste says

    July 7, 2020 at 20:08

    5 stars
    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.

    Reply
  5. George K. says

    July 6, 2020 at 11:54

    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.

    Reply
  6. Florence says

    July 4, 2020 at 02:58

    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!!

    Reply
  7. JJ says

    June 30, 2020 at 17:56

    4 stars
    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.

    Reply
    • Shannon @ Yup, it's Vegan says

      July 1, 2020 at 19:59

      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!

      Reply
  8. Robyn says

    June 25, 2020 at 15:35

    5 stars
    This was so good! The mint added nice flavour too.

    Reply
  9. Maxie says

    June 21, 2020 at 13:15

    5 stars
    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.

    Reply
  10. Deirdre says

    June 20, 2020 at 06:17

    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

    Reply
  11. Candace says

    May 5, 2020 at 23:45

    5 stars
    Such a perfect mix! Loved the citrus and the spicy raw garlic. We loved it!

    Reply
  12. Dee says

    April 22, 2020 at 17:56

    5 stars
    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.

    Reply
  13. Jordan says

    April 19, 2020 at 17:30

    5 stars
    Hi. I just made this in the Bronx. Delicious. My wife loves the taste. Thanks for the recipe.

    Reply
  14. natalia says

    April 8, 2020 at 16:21

    How long will this store in fridge for?

    Reply
  15. Carolyn says

    March 30, 2020 at 12:20

    5 stars
    Made this yesterday as instructed but forgot the mint…it was great! Tossed it with GF pasta and some veggies…YUM!

    Reply
  16. Jess says

    March 29, 2020 at 04:31

    5 stars
    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.

    Reply
  17. Arey says

    March 28, 2020 at 18:37

    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.

    Reply
  18. S.A. says

    December 17, 2019 at 20:17

    5 stars
    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

    Reply
    • Shannon @ Yup, it's Vegan says

      December 18, 2019 at 07:47

      Using pistachios in this sounds delicious! Thanks for your feedback!

      Reply
  19. christine says

    September 24, 2019 at 10:46

    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!

    Reply
  20. M says

    September 4, 2019 at 11:47

    Peppermint? Spearmint? Which mint?

    Reply
  21. Marc says

    August 26, 2019 at 14:42

    5 stars
    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.

    Reply
  22. Carolee says

    July 14, 2019 at 13:25

    5 stars
    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!

    Reply
  23. Kathy says

    June 14, 2019 at 00:02

    5 stars
    Delicious! I won’t toss carrot greens again. Thank you for the recipe.

    Reply
  24. Ruth Curtis says

    May 15, 2019 at 23:37

    5 stars
    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!

    Reply
  25. Belinda says

    May 7, 2019 at 18:17

    Made this tonight with sesame and flax seeds rather than walnuts, came out beautifully! Thanks for the recipe!

    Reply
  26. Ingrid says

    May 1, 2019 at 01:10

    5 stars
    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.

    Reply
  27. Wendy Stanton says

    November 22, 2018 at 11:56

    5 stars
    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.

    Reply
    • Shannon @ Yup, it's Vegan says

      November 23, 2018 at 12:33

      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.

      Reply
  28. Food Floozie says

    July 29, 2018 at 20:58

    5 stars
    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 . . . .

    Reply
  29. Ryan Gibbons says

    July 25, 2018 at 12:25

    4 stars
    Thanks for the recipe. I plan to make some tonight with the chives rather than mint. THANK YOU!

    Reply
  30. Deborah says

    July 15, 2018 at 07:11

    5 stars
    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!

    Reply
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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
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