Carrot Top Pesto is a vibrant, zesty twist on classic pesto—absolutely brimming with flavor and sustainability. If you’ve ever wondered what to do with those feathery carrot greens perched atop your market-fresh bunch, this fresh, garlicky spread will win your heart (and your tastebuds) in just minutes.

Why You’ll Love This Recipe

Sustainable & Zero-Waste: Carrot Top Pesto gives a second life to leafy carrot greens that usually get tossed—turning kitchen scraps into deliciousness!
Fresh, Herbaceous Flavor: The tender carrot tops and baby spinach blend together for a bright, slightly sweet, and naturally earthy pesto you can’t stop tasting by the spoonful.
Quick & Versatile: Prep to table in just 10 minutes, this pesto is fabulous for tossing with pasta, spreading on sandwiches, or dolloping over grilled vegetables.
Cashew Creaminess: Roasted cashews bring a nutty richness that makes this dairy-free pesto lusciously smooth and satisfying.

Ingredients You’ll Need

Each of these simple ingredients adds something special: color from vibrant greens, nutty depth from cashews, and a savory punch from garlic. Let’s take a closer look at what makes Carrot Top Pesto so irresistible.

Carrot Top Greens (about 1 cup, packed): These feathery greens are tender, flavorful, and give the pesto its signature character. Be sure to remove tough stems and wash thoroughly.
Baby Spinach (about 1 cup, packed): Spinach balances the carrot greens’ earthy notes and adds a smooth, luxurious texture and extra body.
Garlic (1 large clove): Fresh garlic brings bold flavor and a touch of spicy warmth—start with one clove and adjust to taste.
Roasted Unsalted Cashews (1/2 cup): These lend a creamy richness and subtle sweetness, making the pesto just as luscious as any classic version.
Sea Salt (1/2 teaspoon): Essential for seasoning—use a good quality, flaky salt if you have it to let those green flavors shine.
Black Pepper (1/4 teaspoon): A few grinds add gentle heat and earthiness, tying everything together beautifully.
Extra Virgin Olive Oil (1/2 cup): Good olive oil will bring it all together with a peppery, fruity finish and that iconic pesto sheen.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Don’t be afraid to make this Carrot Top Pesto your own—the recipe is a natural canvas for whatever nuts, greens, or flavors you have on hand. Here are a few tried-and-true ways to mix it up!

Nut Swap: Try sunflower seeds or walnuts instead of cashews for a different nuttiness—perfect if you’re allergic or just craving variety.
Cheesy Boost: Add a handful of freshly grated parmesan or nutritional yeast for classic pesto flavor with an extra layer of umami.
Lemon Zest: A teaspoon of lemon zest or a squeeze of fresh juice brightens and lifts the entire sauce—especially lovely in summer.
Herb Medley: Add soft herbs like basil, parsley, or cilantro for even more green goodness and a garden-fresh twist on the original.

How to Make Carrot Top Pesto

Step 1: Prep the Carrot Tops

Begin by rinsing your carrot top greens thoroughly under cold running water. Carrot tops can harbor a surprising amount of dirt and grit, so give them a gentle rub and shake to dislodge any stubborn soil. Pick through the leaves, discarding any dry, yellowed, or tough-looking bits, and trim away any thick or woody stems—you want just the tender, fresh greens for the best Carrot Top Pesto.

Step 2: Blend the Base Ingredients

In your food processor, combine the prepared carrot top greens, baby spinach, roughly chopped garlic, roasted cashews, sea salt, and black pepper. Pulse in short bursts, scraping down the sides with a spatula as needed, until you have a coarse, evenly combined mixture.

Step 3: Stream in the Olive Oil

With the processor running, slowly pour the extra virgin olive oil through the chute in a steady stream. This gradual addition helps the mixture emulsify into a gloriously smooth and creamy Carrot Top Pesto. Stop and scrape down the bowl as needed, then give the pesto a final blend until it reaches your preferred consistency—chunky or silky, up to you!

Pro Tips for Making Carrot Top Pesto

Extra-Green Goodness: For the brightest color, use the freshest carrot tops and spinach you can find—this keeps your pesto vivid and lively.
Customize the Texture: If you like a chunkier sauce for pasta or crostini, pulse sparingly; for a super-smooth spread, let the processor run a bit longer.
Nuts Matter: Roasted cashews yield a creamy, sweet flavor, but you can experiment with raw nuts for a lighter texture or swap with seeds for allergies.
Taste and Adjust: Before serving, always taste your Carrot Top Pesto and add a pinch more salt or a squeeze of lemon if it needs a touch of extra punch.

How to Serve Carrot Top Pesto

Garnishes

Try topping your Carrot Top Pesto with a drizzle of extra virgin olive oil, a handful of chopped roasted cashews, or a sprinkle of red pepper flakes for a pop of color and extra flavor. If you’re feeling fancy, a few tender carrot ribbons or a dusting of lemon zest can add lovely visual and taste appeal.

Side Dishes

This pesto makes a fabulous sauce for your favorite pasta, but don’t stop there—try it as a dip for warm crusty bread, a topping for roast or grilled veggies, or spooned over a grain bowl with quinoa and chickpeas. It’s also dreamy alongside grilled chicken or salmon for a garden-fresh finish.

Creative Ways to Present

For gatherings, swirl Carrot Top Pesto into a shallow bowl and serve with crisp veggies, crackers, or pita chips as a centerpiece dip. Spread it generously on your favorite sandwich, pizza, or flatbread, or drizzle in thin ribbons across soups and grain salads for a professional finishing touch.

Make Ahead and Storage

Storing Leftovers

Carrot Top Pesto keeps beautifully in an airtight glass jar in the fridge for up to a week. For best quality, press a piece of parchment or plastic wrap directly onto the surface—this keeps the vibrant green color lovely and fresh.

Freezing

To freeze, portion the pesto into silicone ice cube trays or small containers. Pop out cubes as needed and thaw overnight in the refrigerator, or stir straight into hot pasta or soups for a burst of herbal flavor any time.

Reheating

Carrot Top Pesto doesn’t require reheating, but if you’d like it warmed, briefly let it sit at room temperature or gently swirl into warm (not hot) dishes at the very end to preserve its delicate flavor and color. Avoid microwaving, which can dull its green vibrancy.

FAQs

Can I use only carrot top greens instead of mixing with spinach?

Absolutely! Pure carrot top greens make a lovely pesto but can be a bit bold and slightly bitter on their own. Mixing with spinach softens the flavor, but feel free to skip it for an extra carrot-y punch—just taste as you go and adjust seasoning if needed.
Are carrot tops safe to eat?

Yes—carrot tops are completely edible and actually quite nutritious, full of antioxidants and vitamins. Just make sure they’re fresh and thoroughly washed to remove dirt and residue before using them in your Carrot Top Pesto.
What if I don’t have a food processor?

You can make Carrot Top Pesto in a high-powered blender or by finely chopping everything by hand and mixing well with olive oil. The texture will be a bit chunkier, but it’s deliciously rustic and just as flavorful!
Can I make Carrot Top Pesto without nuts?

Definitely—sunflower seeds or pumpkin seeds are fantastic nut-free alternatives. They’ll still provide creaminess and heft, letting everyone enjoy this vibrant pesto regardless of allergies.

Final Thoughts

Don’t let those beautiful carrot tops go to waste—whip up this Carrot Top Pesto and you’ll see just how easy (and delicious) kitchen sustainability can be. Give it a try and surprise yourself with all the ways this punchy, emerald-green sauce can brighten your week!