Don’t toss those beautiful carrot greens! This vibrant Carrot Top Pesto turns humble kitchen scraps into a fresh, nutty sauce that’s positively addictive. With only a handful of ingredients and ten minutes of effort, you’ll have a basil-free pesto that’s as versatile as it is sustainable—trust me, you’ll never look at carrots the same way again.

Why You’ll Love This Recipe

Zero-Waste Magic: This Carrot Top Pesto transforms greens you would normally toss into a showstopper sauce—satisfying for your taste buds and your eco-friendly soul.
Nutty, Creamy Flavor: Roasted cashews bring a decadent creaminess, making every bite deliciously rich and mellow.
Ridiculously Easy & Fast: From start to finish, you’re talking ten minutes and one food processor—no fancy skills required.
Versatile Enough for Anything: Toss with pasta, dollop on veggies, or slather on toast—the ways to enjoy Carrot Top Pesto are truly endless!

Ingredients You’ll Need

Ready for simple brilliance? Each of these humble ingredients plays a starring role—bringing bright color, creamy texture, and incredible depth to your Carrot Top Pesto. Here’s why they matter:

Carrot Top Greens: Tender, feathery greens from your carrot bunch—slightly earthy and herbal, they add a vibrant, unique flavor.
Baby Spinach: Balances the boldness of carrot tops with a fresh, mild base and enhances the pesto’s green hue.
Garlic: Raw garlic brings a zippy, aromatic kick that wakes up every spoonful.
Roasted Unsalted Cashews: Creamy, mellow cashews make the pesto decadent and smooth, complementing the greens beautifully.
Sea Salt & Black Pepper: Essential for rounding out the flavors—don’t skip either!
Extra Virgin Olive Oil: Adds that lush, silky finish and ties all the flavors together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this recipe—besides the flavor bomb—is how easily you can tweak it! Carrot Top Pesto is endlessly adaptable, so make it your own, no matter what’s in your fridge or pantry.

Nut Swap: Try toasted walnuts, almonds, or sunflower seeds if you have a nut allergy or just want a different twist on texture.
No Spinach? No Problem: Replace baby spinach with arugula or kale for a peppery or deeper green flavor.
Dairy Boost: Add a handful of grated Parmesan or Pecorino if you’re not keeping it vegan—this gives extra umami richness.
Citrus Zing: Stir in fresh lemon zest or a squeeze of juice for brightness and a clean finish.

How to Make Carrot Top Pesto

Step 1: Prep Your Carrot Tops and Greens

Start by thoroughly rinsing your carrot top greens under cold water to remove any lingering dirt or grit. Carefully pick out any wilted or yellow leaves, and snip off tough stems—your pesto will be silkier for it! Give your baby spinach a quick wash, too, if needed.

Step 2: Add Everything to the Processor

In a food processor, combine the carrot top greens, baby spinach, chopped garlic, roasted cashews, salt, and black pepper. Give everything several hearty pulses until the cashews are broken down—the mixture will look chunky at first, but that’s exactly what you want right now!

Step 3: Drizzle in the Olive Oil

With the food processor running, slowly stream in the olive oil. Scrape down the bowl as needed, then pulse again until the pesto transforms into a creamy, vibrant green spread. Taste and adjust salt or pepper, if you’d like an extra pop.

Pro Tips for Making Carrot Top Pesto

Freshest Greens, Best Flavor: Use carrot tops as soon as you bring them home—wilted or old greens can taste bitter and lose that signature bright color.
Don’t Over-Process: For Carrot Top Pesto with a touch of rustic texture, pulse until creamy but leave a few flecks—over-blending can make the oils separate.
Taste, Then Adjust: Carrot tops vary in flavor—don’t hesitate to tweak with extra salt, pepper, or even a splash of lemon to balance what you love.
Make It Ahead: Pesto flavors deepen after a few hours in the fridge. For meal prep magic, make Carrot Top Pesto a day before serving.

How to Serve Carrot Top Pesto

Garnishes

Top your Carrot Top Pesto with an extra drizzle of olive oil, a scattering of chopped toasted cashews, or a shower of freshly grated lemon zest. For a pop of color, a few edible flowers or microgreens turn every bowl or plate into an instant celebration!

Side Dishes

This pesto plays beautifully with almost anything—toss it with pasta, spoon it over roasted vegetables, or serve alongside grilled fish or chicken. Try it as a dip for fresh baguette, warm pita, or even crunchy crudité for a vibrant starter that wows.

Creative Ways to Present

Dollop Carrot Top Pesto onto crostini for party-perfect appetizers, or swirl it through Greek yogurt for a herby dip. For a stunning dinner, use as a base under pan-seared tofu or drizzle over grilled pizzas—the color and vibrancy will practically demand attention!

Make Ahead and Storage

Storing Leftovers

Store your Carrot Top Pesto in an airtight jar or container in the refrigerator. Press a piece of plastic wrap directly onto the surface or drizzle a little olive oil on top—this helps prevent browning and keeps things super fresh for up to five days.

Freezing

Freeze Carrot Top Pesto in small portions—ice cube trays work like a dream—so you can thaw just what you need. Just pop the cubes into a zip-top bag once solid, and they’ll keep their punchy flavor for up to three months.

Reheating

Pesto is best enjoyed at room temperature! If your Carrot Top Pesto has been chilled or frozen, let it sit out for a bit before serving, or gently stir in a little extra olive oil to loosen it back up—no need to heat it on the stove.

FAQs

Can I use carrot tops that are a bit wilted or older?

It’s best to use carrot tops when they’re fresh and vibrant—wilted or yellowing greens can add a bitter taste. If your tops are a little limp but still green, a quick soak in ice water can help revive them before making pesto.
Is Carrot Top Pesto vegan?

Yes, this version is naturally vegan since it uses cashews in place of cheese. If you’d like, you can add vegan Parmesan or nutritional yeast to boost the cheesy flavor.
What if I don’t have a food processor?

You can use a high-powered blender—just scrape down the sides often. For a rustic version, you could finely chop everything by hand and mash with a mortar and pestle, though the result will be chunkier.
Can I use this pesto as a marinade or sauce for proteins?

Absolutely! Carrot Top Pesto is fantastic as a marinade or sauce for grilled chicken, tofu, shrimp, or white fish—just brush it on before or after cooking for a zesty flavor upgrade.

Final Thoughts

If you’ve never tried Carrot Top Pesto before, now’s the perfect time to shake up your routine. Give those gorgeous greens new life and treat yourself to a quick, bold, and uplifting sauce that makes everything on your plate just a little bit brighter. I can’t wait for you to taste the magic—let me know how you serve yours!