Carrot Top Pesto

Carrot Top Pesto

Sourced from:


1 cup loosely packed carrot tops, tough stems removed

1 ½ cups tightly packed fresh basil leaves

1/3 cup pine nuts (can sub walnuts, pistachios, or cashews)

2 tbsp lemon juice

2 medium cloves garlic, peeled

1/2 tsp sea salt

2 tbsp extra virgin olive oil (plus more as needed)

1-2 tbsp water (plus more as needed)


  1. Remove the carrot greens from a bunch of carrots, rinse them, and choose the freshest looking greens. Discard the rest (or save for bunnies or chickens — they love them!).

  2. Add all your pesto ingredients except the water to a food processor (or small blender) and process until it's broken down into a chunky mixture. Add water 1 tablespoon (15 ml) at a time until creamy and dipable, keeping in mind water will dilute the flavor, so avoid adding too much (we used 2 tablespoons total).

  3. Taste and adjust as needed, adding more olive oil for richness, lemon juice for brightness, basil if too thin, or water to reach desired consistency.

  4. Enjoy with roasted carrots, potatoes, pasta, and more! Leftover pesto will keep stored in the refrigerator for 4-5 days, but will lose some of its bright green color.

Carrot Top Pesto