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    Here's How To Make Pesto Out Of Carrot Tops

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    Carrot Top Pesto


    Makes 1 cup pesto

    For the roasted carrots
    1 bunch carrots

    1 tablespoon olive oil

    Salt, to taste

    Pepper, to taste

    For the pesto
    2 cups carrot tops, chopped

    1 cup basil

    ½ cup walnuts, toasted

    ½ cup grated vegetarian parmesan cheese

    ½ cup olive oil

    1 clove garlic, peeled

    ¼ teaspoon salt

    ½ lemon juice


    # Preheat the oven to 400ºF/200ºC.

    # Trim carrot tops and set aside. Using the back of a knife, gently peel the carrot skin.

    # In a pan, coat the carrots with olive oil and season with salt and pepper. Roast in the oven for 20-30 minutes or until tender.

    # In the bowl of a food processor, add all the pesto ingredients and pulse until smooth.

    # Serve roasted carrots with pesto. Pesto can also be used for pasta, caprese and more! Refrigerate for up to 4 days.

    # Enjoy!