The BEST Carrot Top Pesto

Don’t you dare toss those gorgeous carrot tops!

Those feathery green leaves are basically nature’s way of giving you a two-for-one deal.

This vibrant pesto transforms what most people consider “scraps” into something absolutely magical that’ll have you buying carrots just for the greens.

We’re talking about a pesto that’s got all the herby goodness of traditional basil pesto, but with this amazing earthy sweetness from the carrot tops that just makes your taste buds sing.

Plus, you get to feel like a zero-waste kitchen genius while creating something that tastes way fancier than the 5 minutes it takes to make.

Ingredients

• 1 cup loosely packed carrot tops, tough stems removed (~1 small or 1/2 medium bunch yields ~1 cup or 20 g)
• 1 ½ cups tightly packed fresh basil leaves, large stems removed
• 1/3 cup pine nuts (or 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)

FOR SERVING (optional)

• Roasted carrots
• Roasted potatoes
• Pasta

Steps

1. Remove the carrot greens from a bunch of carrots, rinse them thoroughly under cold water, and choose the freshest looking greens – look for bright green color without yellowing or wilting. The tender leaves near the center are your best bet. Discard any tough or damaged portions (or save them for bunnies if you have them – they absolutely love carrot tops!).
2. Add all your pesto ingredients except the water to a food processor or small high-powered blender. Start with the 2 Tbsp olive oil, 2 Tbsp lemon juice, 1/2 tsp salt, garlic, pine nuts, basil, and carrot tops. Process for 30-45 seconds until everything breaks down into a chunky, coarse mixture that resembles wet breadcrumbs.
3. With the processor running, add water 1 tablespoon (15 ml) at a time until the mixture becomes creamy and dippable – this usually takes 2 tablespoons total. The consistency should coat a spoon but still drop off easily. Keep in mind that water will dilute the flavor, so resist the urge to add too much too quickly.
4. Taste and adjust the seasoning as needed. Add more olive oil for richness and silky texture, more lemon juice for brightness and acidity, additional basil if the mixture seems too thin or the carrot flavor is overpowering, or a pinch more salt if it tastes flat. The final pesto should be vibrant, well-balanced, and spreadable.
5. Enjoy immediately with roasted carrots, crispy roasted potatoes, fresh pasta, or use as a sandwich spread. Leftover pesto will keep stored in an airtight container in the refrigerator for 4-5 days, though it will lose some of its bright green color due to oxidation – this is totally normal and doesn’t affect the flavor.

Smart Swaps

• Walnuts or cashews instead of pine nuts (1:1 ratio) – more budget-friendly and adds different flavor notes
• Parmesan cheese (2-3 Tbsp grated) for non-vegan version – adds umami depth

Make It Diabetes-Friendly

This pesto is naturally diabetes-friendly with only 2-3g carbs per 2 Tbsp serving. The healthy fats from nuts and olive oil help slow glucose absorption. To maximize benefits:

• Pair with zucchini noodles instead of pasta (saves 35g carbs per cup)
• Use as a protein topper for grilled chicken or fish
• Spread on low-carb crackers (2-3g carbs vs 15g for regular crackers)
• Mix into Greek yogurt for a 5g carb dip that adds protein

Pro Tips

• Toast pine nuts for 2-3 minutes in a dry skillet before using – intensifies nutty flavor dramatically
• Freeze pesto in ice cube trays for perfect single-serving portions