Carrot Top Pesto Sauce

Name: Carrot Top Pesto Sauce
Prep time: 5 min
Total time: 5 min
Ingredients: 2 bunches carrot tops (~2-3 cups loosely packed, leaves only); 3 cloves garlic (roughly chopped); ¼ cup pepitas (pumpkin seeds); ⅓ cup Parmesan (grated); ¾ cup extra virgin olive oil (approximate); Kosher salt (to taste); Freshly ground black pepper (to taste)

A fresh and flavorful pesto made from carrot tops, pepitas, and parmesan, good for pasta, dips, and roasted veggies.

Why You'll Love Carrot Top Pesto Sauce

This pesto uses carrot tops that usually get thrown away, blended with pepitas and parmesan into a bright green sauce. It's ready in under 5 minutes and works on pasta, toast, or roasted vegetables.

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.

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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.

A close-up of a glass jar filled with vibrant green pesto sauce, showing its coarse, textured surface. The jar is placed on a wooden surface.

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A fresh and flavorful pesto made from carrot tops, pepitas, and parmesan. Great for pasta, dips, and roasted veggies.

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Prep Time 5

Total Time 5

Servings: 16 tablespoons

Course: Dressing/Condiment, Garnish

Cuisine: Modern American

Calories: 1666

Ingredients Equipment Method Nutrition Notes

Ingredients

2 bunches carrot tops ~2-3 cups loosely packed, leaves only
3 cloves garlic roughly chopped
¼ cup pepitas pumpkin seeds
⅓ cup Parmesan grated
¾ cup extra virgin olive oil approximate
Kosher salt to taste
Freshly ground black pepper to taste

Equipment

Food processor
Knife for prepping carrot tops

Method

Remove thicker stems from carrot tops, keeping mostly leaves and some soft stems; discard the rest.
Add carrot tops to a food processor and pulse until finely chopped. Add garlic and pulse a few times more. Add pepitas and pulse again.
With the processor running, slowly drizzle in olive oil until the pesto reaches your desired consistency.
Add Parmesan and pulse a few more times to combine.
Season with kosher salt and freshly ground black pepper to taste, then pulse once or twice to incorporate.

Nutrition

Calories: 1666kcalCarbohydrates: 6gProtein: 17gFat: 179gSaturated Fat: 29gPolyunsaturated Fat: 21gMonounsaturated Fat: 123gTrans Fat: 0.01gCholesterol: 23mgSodium: 540mgPotassium: 198mgFiber: 1gSugar: 1gVitamin A: 264IUVitamin C: 3mgCalcium: 420mgIron: 3mg

Notes

Storage: This keeps in an airtight jar in the fridge for about 5 days. A thin film of olive oil on top slows the browning. It also freezes fine for a couple months, a good way to use up carrot tops before they wilt instead of tossing them.