Carrot Top Pesto

Carrot Pesto

[[ recipeID=recipe-9l1bttoji, title=Carrot Top Pesto ]]



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Carrot Top Pesto

Carrots are in the same family (apiaceae) as parsnips, coriander, fennel, and parsley. So it makes sense that carrot greens are completely edible and taste a lot like parsley - but a lot of people don't know this. Our recipe for Carrot Top Pesto is quick, simple and fresh tasting - so it's versatile as well!

Servings: 1 Cup

Keywords: Carrot, Pesto

  • Prep Time: 10 mins




  • 1 Cup Coarsely Chopped Carrot Top Greens
  • 1 Cup Coarsely Chopped Spinach or Rocket
  • 1 Clove Roughly Chopped Garlic
  • ½ Cup Roasted Unsalted Cashews (or Macadamias)
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • ½ Cup The Food Philosopher Extra Virgin Olive Oil


  1. Rinse the carrot top greens thoroughly, making sure there's no dirt or grit. Remove dry, yellowed, or unappetizing looking leaves. Discard all tough stalks.
  2. Into your food processor, place the carrot tops greens, baby spinach or rocket, chopped garlic, roasted cashews or macadamias, salt, and pepper. Pulse several times to blend thoroughly. Scrape sides of the processor bowl with a rubber spatula.
  3. Keep the food processor is running, and slowly pour in the olive oil in a steady stream. Continue to scrape the sides down with your rubber spatula. Keep pulsing and scraping your pesto until mixture is smooth.

Nutrition Facts

Serving Size: 4

Serving Per Recipe: 1 Cup

Amount Per Serving
% Daily Value*
Total Fat g 0%
Saturated Fat g 0%
Trans Fat g
Sodium mg 0%
Total Carbohydrate g 0%
Dietary Fiber g 0%
Sugars g
Protein g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


You can eat carrot tops! This delicious 10-minute carrot top pesto can be stirred through pasta, beans, or eat straight up as a dip with fresh veggie batons and Krissini!