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+ servings
carrot greens pesto from carrot tops

Carrot Leaf Pesto

Course: Condiment, Dip, Homemade Ingredient, Sauce, Side Dish, Snack
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 servings
Calories: 127kcal
Author: Emily
A twist on classic basil pesto, this Carrot Leaf Pesto recipe is not only delicious but helps reduce waste! Carrot tops are edible and a great way to make healthy and nutritious meals.
Print Recipe


  • 1 clove garlic
  • 3 tablespoons walnuts (could also use pine nuts or almonds)
  • ½ cup fresh carrot top greens
  • ½ cup fresh basil leaves, gently packed
  • ¼ cup shredded parmesan cheese
  • ¼ cup extra virgin olive oil
  • salt and pepper to taste


  • Add the garlic and nuts to the food processor and pulse until you get a paste.
  • Next, add the carrot greens, basil, and parmesan and continue to process until everything is nicely combined into another paste.
  • Drizzle in the olive oil while processing until you get the desired consistency. Add salt and pepper to taste.


  • I find that because this recipe has raw garlic if the pesto has a chance to chill in the fridge the spicy garlic flavor tones down a bit. You could also cook the garlic in the olive oil for a minute or two on the stove before adding if you want a milder, sweeter garlic flavor. 
  • If you like a thinner, sauce-like consistency you may want to add more olive oil or less if you like a thicker pesto.
  • If storing this pesto in the fridge before serving, place plastic wrap directly on the surface to avoid a crust or discolorization.


Serving: 1serving | Calories: 127kcal | Carbohydrates: 1.7g | Protein: 5.5g | Fat: 11.8g | Saturated Fat: 3.2g | Cholesterol: 10mg | Sodium: 151mg | Potassium: 24mg | Fiber: 0.5g | Sugar: 0.1g | Calcium: 146mg