Carrot Top Pesto – did you know that you can make a delicious pesto from carrot tops? The perfect no waste food solution! Carrot top, garlic, cashews and olive oil! Use it like you would any other pesto.
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How to Make a Pesto
Once you learn the basic formula for a pesto, you can try all different kinds. A pesto is simply a combination of greens, nuts, cheese, olive oil and garlic. You can combine those in almost an infinite number of combinations.
Using Carrot Tops to Make Pesto
When I found these fresh carrots with these gorgeous tops, I knew just what I was going to do with them. I had already decided to roast the carrots, add some shredded rotisserie chicken and make a grain bowl. All it needed was a topping to add some zing.
Hello, carrot top pesto! I googled around and found several variations. Some had you add cilantro leaves, some basil and some parsley. I was planning on using parsley with the carrot tops, but then forgot to get some at the store, so mine is made using just the carrot tops.
Carrot Top Pesto
This was so good! The carrot tops reminded me a little bit of arugula. I used cashews for the nuts and didn’t bother adding any cheese to this, though parmesan would have worked great. I kept this very simple with just carrot tops, garlic, cashews and olive oil. You could easily vary it by adding cilantro, basil or parsley and parmesan cheese.
It is super easy to make carrot top pesto. In your favorite food processor, process the garlic and cashews. Then add the carrot tops and process until finely chopped up. Slowly add the olive oil while the processor is running.
Looking for ways to use carrots:
After you’ve made the pesto these Za’atar Roasted Carrots are a delicious way to use the carrots!
How about these light and healthy Chicken Lettuce Wraps!
Everyone loves this colorful Beet, Carrot and Chickpea Salad!
Carrot Top Pesto
Use every bit of your carrots with this Carrot Top Pesto
- 2 cup carrot tops washed
- 1 clove garlic
- 1/4 cup toasted cashews
- 1/4 - 1/2 cup olive oil
Add the garlic and cashews to a food processor bowl and process until chopped up. Add the leaves and pulse until it's coarsely chopped. While the processor is running, pour in the olive oil, until everything is combined. Season with salt and pepper.
Update Notes: This was originally published in 2016 and has been updated for 2018.