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–+ servings
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.

Carrot Top Pesto Sauce

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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 minutes
Total Time 5 minutes
Servings: 16 tablespoons
Course: Dressing/Condiment, Garnish
Cuisine: Modern American
Ingredients Equipment Method 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
 

  1. Remove thicker stems from carrot tops, keeping mostly leaves and some soft stems; discard the rest.
  2. 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.
  3. With the processor running, slowly drizzle in olive oil until the pesto reaches your desired consistency.
  4. Add Parmesan and pulse a few more times to combine.
  5. Season with kosher salt and freshly ground black pepper to taste, then pulse once or twice to incorporate.

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.

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