Carrot Top Pesto


Carrot Top Pesto
A great way to use every part of the carrot. Carrot top pesto is made with refreshing mint, garlic, lemon, and olive oil for a bright and fresh dip that is delicious on sandwiches, grilled vegetables, crackers, and more!
Prep Time 10 minutes
Cook Time 10 minutes
Course Appetizer, Side Dish, Veggie Side-Dish
Servings 8
Calories 110 kcal


  • 1 clove garlic
  • 2 tablespoons lemon juice
  • 1 teaspoon fresh lemon zest
  • 1 large or two smaller bunches carrot tops
  • 1/4 cup mint leaves
  • 4 green onions
  • 1/2 cup walnuts
  • 3 tablespoons olive oil
  • Salt and pepper to taste


  • Prepare the carrot tops by removing the thick stem pieces by cutting about 2 inches of the stem above the carrot.
  • Bring a pot of water to a boil on the stove and prepare a large bowl by filling with ice cubes and cold water.
  • Once the water is boiling, add the carrot tops to the pot and stir occasionally to blanch the carrots tops by cooking for about 3 minutes or until the tops are bright green.
  • Immediately remove the pot from the stove, and transfer the carrot tops into the ice water bowl.
  • Wring out any excess liquid from the carrot tops and set out to dry until ready.
  • Add the garlic, lemon juice, lemon zest, carrot tops, mint leaves, green onions, walnuts, and olive oil to a food processor or blender and blend until a chunky paste forms. Add a little more olive oil or water if needed to reach desired consistency.
  • Store pesto in the refrigerator in a covered food storage container for several days.


Smart Shopping Tips
  • Select fresh carrots that feel plump and firm to the touch, have consistent coloring throughout, and have leaves that are bright and non-wilted.
  • Remove green, leafy tops attached to carrots by cutting off green tops before storing in refrigerator. Wrap the tops in a damp paper towel to prevent premature wilting.
Cooking & Serving Tips:
  • Prepare to roast the carrot roots by preheating the oven to 400 degrees. Line a large baking sheet with parchment paper or aluminum oil for easy cleanup. Coat each carrot in olive oil and arrange them in a single layer on the baking sheet. Sprinkle with salt and paper to taste. Roast the carrots in the oven until they are lightly caramelized and tender, or for about 25-35 minutes. Be sure to turn the carrots halfway through cooking time to get a nice even color.
  • Substitute regular orange carrots with the multicolored carrots to add color to your plate.
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