Go Back
+ servings
carrot top

Carrot Top Pesto

Next time you're using fresh carrots in a recipe, make sure to keep the carrot tops. These leafy greens make a great carrot top pesto.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Condiments
Cuisine American
Servings 1 cup


  • 1 clove garlic
  • 2 tbs lemon juice
  • 1 tsp lemon zest
  • 1 bunch carrot top leaves
  • 1/4 cup mint leaves
  • 4 green onions
  • 1/2 cup walnuts
  • 3 tbs olive oil


  • 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. Cook 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.
  • Drain the carrot tops and spread them on a plate to dry while you do the remaining recipe prep.
  • Add all of the ingredients except oil to the food processor. Blend until a chunky paste forms with small bits of carrot tops. Add the olive oil a tablespoon at a time until combined. Season to taste with salt, pepper, and more lemon juice if desired.
  • 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.