Carrot Top Pesto easy to make, delicious and a perfect use for the vegetable

Carrot Top Pesto

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COURSE: Appetizer, Side
CUISINE: Vegetarian
PREP TIME: 10 minutes
TOTAL TIME: 10 minutes
SERVINGS: 6 people
CALORIES: 278kcal
AUTHOR: The Home Cook's Kitchen
This carrot top pesto is the perfect way to use up your carrot tops! Chunky, zesty, and packed full of flavour! Reduce waste today!


  • 4 cups carrot tops, fresh, leaves removed
  • 1 cup basil leaves
  • 1/4 cup parmesan cheese, grated
  • 1/2 cup cashews
  • 1/4 cup olive oil , note 2
  • 1 tbsp lemon zest
  • 1 tsp salt
  • 1 tbsp lemon juice


  • Harvest carrot top leaves, rinse well and leave to dry out.
  • In a food processor, place carrot tops, basil, parmesan, cashews and alt and pulse, on and off 30 seconds.
  • Add in lemon juice and zest.
  • With motor running, slowly add the olive oil.
  • Blitz pesto for about 1-2 minutes, until pesto has reached desired texture (note 3)


Note 1 - we used the tops of those little dutch carrots and get them from the local farmers market. The fresher the better, and organic if possible. They will wilt quickly, so it's best to make this immediately after you've bought the carrots.
Note 2 - 3/8's of a cup is almost half a cup of olive oil, but just less than a third! yes that is confusing, but start with a 1/4 of a cup, then add more oil 1 tablespoon at a time! This pesto is thick, if you want an oiler pesto I would cut back on the carrot top, or maybe up the olive oil quanitity.
Note 3 - we like ours a little chunky, but not overly smooth! It's a personal thing!


Calories: 278kcal | Carbohydrates: 24g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 456mg | Potassium: 82mg | Vitamin A: 245IU | Vitamin C: 127.5mg | Calcium: 597mg | Iron: 14.8mg
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