A twist on a traditional pesto recipe, Carrot Top Pesto is an easy recipe that takes homemade pesto to an all new level of flavor! Fresh carrot top greens and toasted pistachios are a delightful flavor combination in this homemade pesto recipe.
Carrot Top Pesto Recipe
When those beautiful carrots with green tops are plentiful, it’s time to make Carrot Top Pesto! Farmers markets are overflowing with summer produce and that makes me so happy. Carrots with their greens still attached are readily available at farmers markets and lately I have been seeing them in the produce sections of all of the grocery stores near me too. And if you’re lucky enough to have your own vegetable garden, you can harvest them in your own backyard!
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A twist on a traditional pesto recipe, carrot greens pesto takes homemade pesto to an all new level of deliciousness and is an easy recipe too! Our pesto recipe without pine nuts is bursting with the flavors of fresh carrots greens, the goodness of extra virgin olive oil, Parmesan cheese for texture and saltiness, lemon juice for a bright note and the unexpected flavor of toasted pistachios!
What do I put pesto on?
I love that pesto is so versatile. Did you know that it can be used in so many ways? You can:
- Toss with hot pasta
- Toss with vegetables
- Toss in a pasta salad
- Toss in a potato salad
- Add to salad dressing
- Add to dips
- Use as a dipping sauce
- Spread on a sandwich or toast
- Dollop on baked potatoes
- Stir into soup
- Use as a pizza sauce
- Top cooked chicken, beef, pork or seafood
- Stir into scrambled eggs
- Stir into mayonnaise, sour cream or Greek yogurt
Carrot Top FAQ’s
Are the tops of carrots edible?
The leafy green tops of carrots are edible. These green tops can be eaten raw in salads and pesto and are also delicious when sautéed in olive oil and garlic and added to soups..
How do you store carrot greens?
When you have carrots with their green tops attached it is best to remove the tops and store them separate from the vegetable. The tops are delicate and don’t last as long as the vegetable part of the carrot. Wrap carrot greens in a damp paper towel and you can store them in a plastic food storage bag in the refrigerator for about a day.
Are carrot tops healthy?
The leafy greens of a carrot are not only edible but are also very nutritious.
Carrot greens are:
- Rich in protein
- Rich in minerals
- A good source of potassium
- A good source of calcium
Carrot tops also contain:
- Vitamin C
- Fiber
- Chlorophyll
Ingredients you will need to make this recipe
- extra virgin olive oil
- carrot top greens
- Parmesan cheese
- pistachios
- garlic
- lemon juice
- kosher salt
Easy Pesto Recipes
I love making pestos with different, and sometimes unexpected, greens. Be sure to give these homemade pestos a try!
Fresh Mint Spring Pea Pesto is bursting with springtime flavors. Fresh peas and mint put a new spin on the traditional pesto!
Kale, the trendy super food, combined with toasted almonds, the healthy nut, make for a fabulously delicious and amazingly healthy Kale Pesto! Toss it with your favorite pasta for Meatless Monday, top chicken or fish, serve with vegetables……the possibilities are endless! 
And don’t forget the traditional pesto made with fresh basil leaves! Basil Pesto is that go-to fresh pesto recipe you can always fall back on when you want a tried and true pesto flavor. I did change this up a bit and added toasted almonds as the nut and it makes a fabulously delicious Basil Pesto!
If you love pesto as much as I do then you have to try Pesto Florentine made with tender baby spinach leaves, almonds, garlic and a hint of fresh lemon.
CaA twist on a traditional pesto recipe, Carrot Top Pesto takes homemade pesto to an all new level of flavor and is an easy recipe too! Carrot Top Pesto is bursting with the flavors of extra virgin olive oil, carrots greens, Parmesan cheese for texture and saltiness, lemon juice for a bright note and the unexpected nuttiness of toasted pistachios.
- ½ cup extra virgin olive oil
- 2 cups chopped carrot top greens
- ¼ cup grated Parmesan cheese
- ¼ cup toasted chopped pistachios
- 2 cloves garlic, rough chopped
- 1 Tbs. lemon juice
- ¼ tsp. kosher salt
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Combine olive oil, carrot top greens, Parmesan, pistachios, garlic, lemon juice and kosher in a food processor or heavy duty blender. If using a blender, be sure to put the olive oil and lemon juice in first for easy blending. Puree or process until blended.
Toss pesto with hot pasta, or serve over cooked chicken, fish or beef.
Also delicious with vegetables, in a pasta salad or potato salad and as a dipping sauce.
Makes 1 cup/1 Tablespoon per serving
This recipe is part of Meal Plan Monday and Weekend Potluck
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