A fresh and flavorful pesto made from carrot tops, pepitas, and parmesan - perfect for pasta, dips, and roasted veggies.
Why You'll Love Carrot Top Pesto Sauce
This vibrant pesto transforms often-discarded carrot tops into a fresh, herbaceous sauce packed with nutty pepitas and savory parmesan. It's an easy, sustainable way to add bright green flavor to pasta, toast, or roasted veggies-ready in under 5 minutes!
Tips and Tricks
- Remove thick carrot stems to avoid bitterness and tough texture.
- Pulse ingredients in short bursts to control pesto texture.
- Adjust olive oil quantity for your perfect sauce thickness.
Variations
- Swap pepitas for walnuts or almonds for a different nutty profile.
- Add a squeeze of lemon juice for brightness.
- Mix in fresh herbs like parsley or basil to customize flavor.
Substitutions
- Use nutritional yeast instead of parmesan for a dairy-free version.
- Replace pepitas with sunflower seeds if preferred.
- Use garlic powder if fresh garlic isn't available.
Best Served With
- Drizzled over pasta or gnocchi
- Spread on toasted bread or sandwiches
- Tossed with roasted vegetables
- As a dip for crudités
How to Store Leftovers
- Store pesto in an airtight container in the fridge for up to 3 days. Cover with a thin layer of olive oil to prevent browning.
- Can also be frozen in ice cube trays for 3-4 weeks.
Common Questions
Can I use other nuts or seeds instead of pepitas?
Yes! Toasted walnuts, almonds, or sunflower seeds can be great alternatives if you want a different flavor or texture.
How long does this pesto last in the fridge?
Stored in an airtight container, it will keep for 3-4 days. You can also freeze it for up to a month.





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