How to Use all of those Carrot Tops: "Carrot Top Pesto" Recipe


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Carrot tops are rich in protein, minerals, and vitamins and contain even more vitamin C than the root-so why toss ‘em? These leafy greens have a uniquely sweet and bitter flavor perfect for soups or pastas. If you’re harvesting carrots this season, keep the greens and whip up some tasty carrot top pesto.



  • 6 carrot tops (1 cup packed)

  • 1 cup packed basil

  • 1/2 cup olive oil

  • 1/4 cup almonds

  • 1/2 cup shredded parmesan

  • 2 cloves garlic

  • juice of 1/2 lemon

  • salt and pepper to taste


  1. Toast almonds on a metal tray in the oven or toaster oven.

  2. Combine carrot tops, basil, olive oil, almonds, lemon juice, and parmesan in a food processor.

  3. Add one clove of garlic at a time, testing flavor in between and proceeding according to preference.

  4. Add salt and pepper to taste (we used approximately a teaspoon of each).

Other pesto ideas:

  • swap almonds for softer nuts like tree or macadamia nuts and use a mortar and pestle/blender

  • incorporate a little lemon zest for extra citrus flavor

  • spread your carrot top pesto over roasted carrots to fully taste the fruits of your labor!

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