Carrot top pesto is something that I absolutely love making in a big batch and then using throughout the week. It acts, tastes and looks just like traditional Italian pesto, but it has an extra kick of micronutrients and color because of the carrot tops that we add to the mix. Plus, that makes this pesto recipe low-waste! It’s a perfect spread to use on sandwiches, pizzas, or swiped on the bottom of bowls, or on top of toasts.
And I know leafy carrot tops aren’t always available, so this recipe’s ratios also work well when you swap in spinach, kale or arugula. If you are looking to inject a pesto spread with an extra hint of leafy greens, this recipe is a great way to do it. Plus, the ratio itself is fool-proof. As a pesto lover, I always turn to this Carrot Top Pesto whenever I have a few extra greens to use up!
This recipe yields 2 1/2 cups, which is perfect to store in the fridge and keep for a week. You can always scale it up or down as you prefer, based on what you have lying around!
Table of contents
Ingredients you will need for the Carrot Top Pesto
This pesto is pretty traditional (I also have vegan pestos and charred scallion pesto that are less traditional, if you are interested in those!), but the traditional ingredients mean the ratios matter that much more so that you can make the pesto taste (and act) like the traditional Italian classic. Here is a list of everything you will need:
- 4 cups carrot tops, 125 grams
- 3 cups fresh basil, 100 grams
- 1 cup extra-virgin olive oil
- 2 small lemons, for both zest and juice
- 1/4 cup pine nuts or slivered almonds, 60 grams
- 3/4 cup freshly grated parmesan, 90 grams
- Diamond Crystal kosher salt
Why are weights included for this Carrot Top Pesto?
This is simply so that you can keep your measurements accurate. I find that it’s hard to measure anything “leafy,” because what does a cup of basil even mean? Firmly packed? Loosely packed? It can get tricky! I add in grams not because cups can’t suffice (they can!), but because grams are just a more accurate tool for any of us who are perfectionists. And believe me, I see you, I know some of you are perfectionists 😉
How to add leafy greens to your pesto
Making a pesto with leafy greens in it is a bit different than traditional pesto. The greens need a bit more time and care so they can fully break down into the sauce. I like to add them to a food processor along with the basil and pulse a few times to begin chopping up the herbs. From there, I like to add a stream of olive oil, and while I’m pouring, I run the food processor continuously. This makes it so that the herbs and leafy greens are fully chopped up before you mix the rest of the pesto. This gives your pesto the best texture, and alleviates any headaches you might have if you try to mix everything at once. Leafy greens can be stubborn, so it’s best to get them chopped up first before you start the rest of the recipe.
This method will work with whatever greens you like to add to your pesto. Carrot or otherwise!
How can I adjust the texture of my pesto?
With this pesto specifically, you can make it as thick or as thin as you’d like. I like to keep my pestos on the thicker side, so that I can use them as a spread. When I use a thick pesto as pasta sauce, I then thin it out using pasta water. However, if you want your pesto more on the thinner side, feel free to add as much olive oil as you like to get it to a smoother consistency.
My favorite consistency is the one you will see above, which is good for spreading, but also great for pastas.
FAQ
Pesto is best kept in the fridge. This pesto will keep in the fridge in an air-tight container for up to 7 days. You can also store pesto in the freezer, and this pesto will freeze well for up to 6 months.
If you choose to freeze this pesto, I recommend thawing it by putting it in the fridge and letting it slowly thaw for 24 hours. This will preserve its freshness and flavor! I also love freezing this pesto in ice cube trays, which lets you pop out a few tablespoons of pesto to use whenever you need it.
I love to use this carrot top pesto in pasta. My rule of thumb is use 1/4 cup pesto per 2 ounces of pasta. So for a pound of pasta, you’d want to use 2 cups of this recipe.
And that’s it for this Carrot Top Pesto!
Of course, if you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Equipment
- 1 salad spinner
- 1 5-cup food processor or larger
Ingredients
- 4 cups carrot tops, 125 grams, see Note
- 3 cups fresh basil, 100 grams
- 1 cup extra-virgin olive oil
- 2 small lemons for both zest and juice
- 1/4 cup pine nuts or slivered almonds, 60 grams
- 3/4 cup freshly grated parmesan , 90 grams
- Diamond Crystal kosher salt
Instructions
- Wash the carrot tops and basil. Add them to a salad spinner and dry them well.
- Add the carrot tops and basil to a 5-cup food processor (or larger). Pulse until the basil and carrot tops become roughly chopped. Then process continuously while streaming in the olive oil, this will help continue to chop up the basil and carrot tops.
- Zest in half of a lemon, then squeeze in the juice from both lemons (about 5 tablespoons).
- Add in the nuts and pulse to combine. Once the nuts are broken up, add in the parmesan and pulse again. Season with a teaspoon of salt, then taste and season to taste.
- Add more olive oil to get to your desired consistency, then transfer the pesto to an airtight container and store in the fridge. This will keep for up to 7 days in the fridge, and up to 6 months in the freezer.
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