Recipe

Pesto with Carrot Tops

A bright, lemony pesto made with carrot greens, garlic, nuts, and Parmesan. Big flavor, minimal waste, and ready in 10 minutes.

By Matt Campbell

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4.8

A small glass jar filled with vivid green carrot top pesto on a light stone countertop, with a spoon and a bunch of carrots with leafy tops beside it

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Every time I buy carrots with the tops still on, I have the same thought: these greens are way too good to toss. Carrot tops are a little earthy, a little herbal, and when you treat them like basil, they turn into a pesto that feels both familiar and slightly wild in the best way.

This is the kind of sauce that makes a Tuesday pasta taste like you planned ahead. It is bright from lemon, punchy from garlic, and rounded out with nuts and Parmesan. You can keep it classic, or make it your own depending on what is in the pantry. The only real rule is this: taste as you go. Carrot tops vary, and your blender does not know what “perfect” tastes like. You do.

A fresh bunch of carrots with leafy tops spread on a wooden cutting board on a sunny kitchen counter

Why It Works

Bold, bright flavor: Lemon and garlic keep it lively, while Parmesan and nuts give it that cozy, clingy pesto richness.
No-waste win: You are using the tops you already paid for, and they bring a slightly peppery, parsley-like vibe.
Flexible ingredients: Use walnuts, almonds, pepitas, or whatever nut you have. Swap Parmesan for pecorino, or go dairy-free.
Fast payoff: Ten minutes and a blender gets you a sauce that works on pasta, roasted veggies, eggs, and sandwiches.
Bitterness backup plan: If your greens taste sharp, you can mellow them with a handful of parsley or spinach, or do a quick 10-second blanch and dry well.

Pairs Well With

Storage Tips

Refrigerator: Store pesto in a small jar or airtight container for 3 to 5 days. Smooth the top and add a thin layer of olive oil to help prevent browning. For best quality, keep it cold and use a clean spoon each time.

Freezer: Freeze in an ice cube tray, then transfer cubes to a freezer bag for up to 3 months for best flavor. This is my favorite move because you can pop out exactly what you need.

Revive before serving: Cold pesto can tighten up. Stir in a teaspoon or two of olive oil, warm pasta water, or even a squeeze of lemon to loosen it back into sauce mode.

A silicone ice cube tray filled with green pesto portions on a kitchen counter, ready to freeze

Common Questions

Do carrot tops taste bitter?

They can, especially if they are older or a little dry. The fix is simple: wash well, remove any thick stems, and balance with lemon juice, salt, and enough olive oil. If your greens are very assertive, blend in a small handful of parsley or baby spinach to mellow it out. And if you taste a leaf and it is aggressively bitter, you can blanch the greens for 10 seconds, then shock in ice water, dry well, and proceed.

Are carrot tops safe to eat?

Yes, they are generally safe to eat. Wash them really well, especially near the stem area where grit likes to hide. As with any greens, skip any bunch that is slimy, smells off, or is heavily yellowed. And if you have a specific allergy or sensitivity, use your best judgment.

What nuts work best?

Walnuts are classic and slightly bitter in a good way with carrot greens. Almonds make it sweeter and more mellow. Pepitas are great for nut-free households. Toasting any of them for a few minutes boosts flavor fast.

Can I make it without cheese?

Absolutely. Skip the Parmesan and add 1 to 2 tablespoons nutritional yeast plus a little extra salt and lemon. You can also add a small spoonful of white miso for extra savoriness.

My pesto turned dark. Did I ruin it?

Nope. Oxidation happens. A layer of olive oil on top helps, and lemon slows browning too. Even when it darkens slightly, it still tastes great.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Food processor or blender
Chef’s knife and cutting board
Measuring cups and spoons
Microplane or fine grater (for the cheese and lemon zest)
Rubber spatula

I started making carrot top pesto because I could not stand throwing away a whole bouquet of perfectly good greens. The first time I tried it, I expected “fine.” Instead, I got this bright, herby sauce that tasted like spring and garlic bread had a very delicious meeting. Now it is my default when I bring home carrots with tops, mostly because it feels like a little kitchen magic trick: you take something people treat like scraps and turn it into the part everyone fights over.