Easy & Healthy Carrot Top Pesto (The Secret Sauce You’ll Want on Everything)

If you’ve ever tossed your carrot tops into the compost or trash… stop right there, my friend.

This easy & healthy Carrot Top Pesto recipe is about to change the game. It’s bright, fresh, totally delicious and secretly packed with nutrients. Plus, it’s sustainable, simple to make, and oh-so-versatile.

Wait… You Can Eat Carrot Tops?

YES! Carrot greens are totally edible and full of flavor, kind of like parsley with a little earthy kick. Think: vibrant, herbaceous, and the perfect base for a pesto. And the best part? You’re using something most people throw out, which means you’re reducing food waste and getting a ton of health benefits in the process.

Why I’m Obsessed with Carrot Top Pesto:

• It’s healthy AF – Carrot tops are loaded with vitamin K, chlorophyll, magnesium, potassium, and antioxidants. This pesto also brings in the healthy fats from olive oil and pine nuts, plus a little boost of protein from the cheese.
• It’s a low-waste hero – Using every part of the carrot makes your kitchen more sustainable.
• It’s so easy – One blender or food processor, 10 minutes, done.
• It’s versatile – Serve it with pasta, swirl into soups, spread on toasted sourdough, drizzle over roasted veggies, spoon onto grain bowls, or use as a dip.

Health Benefits of Carrot Tops

Let’s get nerdy (in the best way):

• Detox-friendly: Chlorophyll helps support liver health and detoxification.
• Anti-inflammatory: Carrot greens have natural compounds that may fight inflammation and support immunity.
• Digestive support: The bitter greens can help stimulate digestion—hello, gut health.
• High in antioxidants: Which means they help your body combat oxidative stress and stay vibrant from the inside out.

5 Ways To Serve Carrot Top Pesto

1. Crostini: If you plan to enjoy carrot top pesto on crostini (toasted baguette slices) or as a sandwich spread, make sure it’s on the thicker side so it spreads nicely but won’t drip over the edges of the crostini. Finish your pesto spread with shaved Parmesan cheese and freshly cracked black pepper.
2. Crudités: Purée the carrot top pesto and serve it as a dip with a crudités platter (a tray of raw, cut vegetables), zucchini fries, or even pizza. Since the pesto has a bright, herbaceous flavor, it pairs well with sweeter vegetables, such as bell peppers and carrots.
3.  Over veggies: Carrot top pesto is a great way to use up leftover carrot tops, but it can also be a part of a whole carrot dish. Spoon carrot top pesto over a platter of roasted carrots and finish with some Parmesan cheese and lemon zest for a nutritious side dish. The bright flavor of the carrot tops would also make a delicious pairing for earthy roasted beets, or even roasted chickpeas.
4. Pasta: Carrot top pesto is a good alternative to red sauce on pasta. It adds a distinct texture and flavor and adheres much better than a traditional marinara sauce to penne pasta and other types of pasta. You can add a squeeze of lemon juice and a pinch of red pepper flakes to complement the garlicky flavor in a carrot top pesto pasta dish.
5. Salad: You typically dress a pasta salad with mayonnaise or a vinegar-based dressing, but substituting carrot top pesto sauce will add a unique flavor and increase the veggie content. Or try it in place of dressing on your favorite green salad.

Customize

• Swap pine nuts for walnuts, pistachios, or even sunflower seeds.
• Vegan? Sub the Parmesan for nutritional yeast or a vegan cheese.
• Want a thinner drizzle sauce? Add more extra virgin olive oil. (Learn how to buy high quality olive oil here).

Sustainability Bonus

This pesto is a small but mighty way to fight food waste. Did you know that around 30–40% of food in the U.S. gets wasted? Using the whole vegetable, carrot tops and all, is one simple, delicious way to change that in your own kitchen.

Give It A Try!

This pesto is the recipe that makes people say, “Wait… you made that from carrot tops?!” It’s a feel-good, taste-great, planet-friendly recipe you’ll keep coming back to.

So next time you bring home a bunch of carrots, don’t toss the tops…blend them into brilliance. Don’t forget to pin this post or share with a friend who loves flavor and a good eco-hack.

Tag me @mosthearted if you make it—I’d LOVE to see your creations!

Gina

Carrot Top Pesto

Bright, zesty, and earthy with a nutty richness from toasted pine nuts and Parmesan, this carrot top pesto has a fresh, herbaceous flavor that’s slightly peppery and perfectly balanced with lemon and garlic.

Print Recipe Pin Recipe

Prep Time:5 minutes mins

Cook Time:5 minutes mins

Total Time:10 minutes mins

Ingredients

• 2 garlic cloves roughly chopped
• ¼ cup pine nuts toasted
• 3 cups carrot tops rinsed & tightly packed
• ½ tsp sea salt plus more to taste
• 1 –2 tbsp fresh lemon juice
• ⅓ cup extra virgin olive oil plus more as needed
• ½ cup freshly grated Parmesan

Instructions

• Add the garlic cloves and pine nuts to the bowl of a food processor, blend until finely ground.
• Scrape down the sides of the bowl and add the carrot tops and salt. Pulse until the carrot tops are finely chopped.
• With the processor running, slowly drizzle in the olive oil and lemon juice. Process until smooth.
• Stir in the Parmesan cheese.
• Eat right away, store in an airtight container in the fridge, or freeze in ice cube trays for later use.