• Eunji Han

Carrot Top Pesto

Updated: Sep 10, 2020

I love finding ways to use all parts of the ingredients I cook. Carrot tops are actually a fun green to use and if you buy a bunch of carrots, a free ingredient.

They actually taste like carrots when you bite into it but has a similar flavor profile to parsley. I didn't have any basil so I used cilantro in this recipe but if you prefer basil, swap them out.

Also, the main stems can be a bit thorny, so trim those out. Pesto is great to be creative with, so use whatever you have in the fridge and pantry.

Tip: You can swap out pine nuts for walnuts or almonds.


  • ⅓ cup toasted walnuts or pine nuts

  • 2 small clove garlic

  • 1 cup coarsely chopped carrot tops

  • big handful of cilantro leaves (1 cup)

  • juice of ½ small lime or lemon (your preference)

  • sea salt & freshly ground pepper

  • ¼ - ⅓ cup olive oil

  • pinch of red pepper flakes

  • 1 teaspoon capers

  • ¼ parmesan cheese

  • optional: splash of apple cider vinegar


  1. In a food processor, pulse together the walnuts and garlic. Add the carrot tops, cilantro, lime, capers, parmesan cheese, salt & pepper. Pulse again, then add ¼ cup olive oil and pulse until combined.

  2. If you like a little more acid or heat, add a splash of apple cider vinegar or more citrus and some red pepper flakes.

  3. Once the pesto is blended move into a container and add a splash more of olive oil.

  4. Taste and adjust seasonings to your liking.

  5. Serve on raw or grilled carrots, toasted bread, or your favorite pasta.

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