Carrot Top & Wilting Herb Pesto: A No-Waste, Flavor-Packed Recipe
Did you know that carrot tops are not only edible but also incredibly flavorful? Too often, they end up in the trash or compost when they could be transformed into a delicious, nutrient-rich pesto. This Carrot Top & Wilting Herb Pesto is the perfect way to reduce food waste while making a versatile, homemade sauce that can be used on pasta, sandwiches, roasted vegetables, and more.
If you’ve got herbs that are starting to wilt or leftover nuts in your pantry, this budget-friendly pesto is the perfect way to use them up. Keep reading to learn how to make this quick, easy, and sustainable recipe!
Why Make Carrot Top & Herb Pesto?
Reduce Food Waste
Carrot tops are usually discarded, but they have a fresh, slightly earthy flavor, similar to parsley. Instead of tossing them, blend them into a flavor-packed sauce that can be used in endless ways.
Save Money
Fresh herbs can be pricey, and they tend to wilt quickly in the fridge. This recipe lets you use up wilting herbs and stretch their shelf life by turning them into a freezable pesto.
Nutrient-Rich & Flavorful
Carrot tops and fresh herbs are loaded with antioxidants, vitamins, and minerals. Plus, the garlic, lemon juice, and nuts add healthy fats and a depth of flavor that makes this homemade pesto a kitchen staple.
How to Make Carrot Top Pesto
Step 1: Prep the Ingredients
✔ Wash and dry your carrot tops and fresh herbs.
✔ Peel the garlic and roughly chop it.
✔ If your nuts are raw, lightly toast them in a dry pan over low heat for extra flavor.
Step 2: Blend the Pesto
✔ In a blender or food processor, add:
- Carrot tops
- Basil
- Nuts
- Garlic
- Lemon juice
- Olive oil
✔ Blend for 30–60 seconds until smooth.
✔ If the mixture is too thick, add 1–2 tablespoons of water to help it blend.
Step 3: Store or Freeze
✔ Use immediately on pasta, sandwiches, or roasted vegetables.
✔ To store, refrigerate in an airtight container for up to one week.
✔ Freeze in Souper Cubes or ice cube trays for easy portioning.
How to Use Carrot Top Pesto
1. Toss with Pasta
Thin out the pesto with pasta water and toss it with your favorite noodles.
2. Spread on Sandwiches & Wraps
Use as a flavorful sandwich spread instead of mayo or mustard.
3. Drizzle Over Roasted Vegetables
Mix with extra olive oil and drizzle over roasted carrots, potatoes, or squash.
4. Use as a Pizza Base
Swap traditional pizza sauce for pesto and top with veggies, mozzarella, and nuts.
5. Stir into Soups or Grains
Mix a spoonful into quinoa, couscous, or lentil soups for an instant flavor boost.
Pesto Variations & Ingredient Swaps
✔ Nut-Free Option – Use sunflower seeds or pumpkin seeds instead of nuts.
✔ Dairy-Free – Skip the Parmesan or use nutritional yeast for a cheesy flavor.
✔ Extra Creamy – Add ½ an avocado for a richer texture.
✔ Spicy Kick – Add red pepper flakes or a dash of cayenne.
✔ Citrus Twist – Swap lemon for lime juice for a tangy, fresh flavor.
Why Freeze Pesto?
Since fresh pesto only lasts about a week in the fridge, freezing it in small portions is the best way to preserve its flavor and nutrients.
✔ Use Souper Cubes or ice cube trays for perfect portion sizes.
✔ Once frozen, transfer cubes to a freezer-safe bag.
✔ Thaw before using or toss a frozen cube into hot pasta or soups!
Frequently Asked Questions
Are carrot tops safe to eat?
Yes! Carrot tops are 100% edible and full of nutrients. They taste like a mix of parsley and carrots with an earthy touch.
Can I use different herbs?
Absolutely! Try cilantro, parsley, dill, chives, or a mix for a unique pesto every time.
What if I don’t have nuts?
You can replace nuts with pumpkin seeds, sunflower seeds, or even hemp hearts.
How long does homemade pesto last?
- In the fridge: 5–7 days
- In the freezer: Up to 6 months
Can I add cheese?
Yes! You can blend in grated Parmesan or add it before serving.
This Carrot Top & Wilting Herb Pesto is the perfect way to use up leftover greens, cut down on food waste, and add bold flavor to your meals. Whether you spread it on sandwiches, toss it with pasta, or mix it into soups, this nutrient-packed pesto will quickly become a staple in your kitchen.
Next time you buy carrots with tops, don’t throw them away—turn them into this delicious, versatile pesto instead!
This Recipe is in my Cookbook, From Scratch!
I’m excited to share my cookbook with you, created with sustainability and flavor in mind! From Scratch is packed with delicious, eco-conscious recipes designed to nourish both you and the planet. Every dish is carefully crafted to use fresh, local ingredients, and focuses on minimizing waste while maximizing taste.
From wholesome breakfasts to hearty dinners, my cookbook offers a variety of plant-based meals that are easy to prepare and full of nutrients. Whether you’re looking to reduce your carbon footprint or simply enjoy meals that are better for you and the Earth, this cookbook is your guide to eating in a way that’s both kind to the planet and satisfying to your taste buds. You can grab your copy here:
Check Out The Pantry Labels
In 2024, I released a set of Pantry Labels with recipes that are dishwasher-safe and fit the lids of mason jars perfectly.
Each labels has the recipe to refill the dry mix jar, as well as the recipe to make the item if applicable.
Carrot Top & Wilting Herb Pesto
Ingredients
- 1 to 2 cups carrot tops
- ½ cup wilting herbs such as parsley basil, chives, etc.
- 1 to 2 cups cashews or pine nuts
- ½ cup fresh basil leaves
- 1 small head of garlic
- juice of 1 lemon
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Wash and dry your carrot tops and basil leaves.
- To a blender or food processor, add carrot tops, nuts, basil, garlic cloves, the juice of one lemon, and two tablespoons of olive oil. You can adjust the amount of garlic based on preference.
- Blend for 30 to 60 seconds. You can add a tablespoon or two of water if needed until it reaches the desired consistency.
- Divide pesto into ⅛-cup Souper Cubes and freeze.
- When serving, allow pesto to defrost, and add about ¼ cup of pasta water to thin it out. Grate fresh Parmesan cheese onto the dish. You can also add parmesan cheese to the blender, instead of before serving.
