These roasted carrots with carrot top pesto are the ultimate root-to-stem recipe. The sweet caramelized carrots are paired with a vibrant, herb-packed pesto that transforms carrot tops from compost bin leftovers into a delicious, sustainable sauce.
Why You’ll Love This Recipe
Carrot greens aren’t just edible—they’re packed with vitamin K, calcium, and antioxidants to support bone and immune health. While they’re often mistaken as a source of vitamin A like the roots, that particular nutrient is only found in the orange part of the carrot.
If you’ve ever bought a bunch of carrots with the leafy greens still attached and wondered what to do with them, this recipe is your answer. The tops blend into a creamy, garlicky pesto with fresh basil, lemon juice, and walnuts—perfect for spooning over roasted vegetables or spreading onto toast.
This recipe is:
- A zero-waste, eco-friendly option that uses the whole vegetable
- Naturally vegan and dairy-free, with nut-free options
- Great for meal prep or springtime gatherings
- Packed with bright, earthy flavor
Roasting the carrots brings out their natural sweetness, which pairs beautifully with the slightly bitter, herby carrot greens. It’s an unexpected but seriously satisfying combination.
Looking for more veggie-forward recipes? Try my The Best Roasted Moroccan Carrots with Yogurt Sauce, or mix things up with this tangy Carrot Ginger Salad for a fresh and detoxifying side.
Ingredients You’ll Need
- Carrots with tops – Look for bunches with fresh, perky greens. The carrot roots get roasted, and the tops become pesto.
- Avocado oil – Has a high smoke point and neutral flavor for roasting.
- Walnuts – Add creaminess and depth to the pesto. You can swap in sunflower seeds or pumpkin seeds for a nut-free version.
- Basil – Balances the slightly bitter carrot greens with sweet, herbaceous flavor.
- Extra virgin olive oil – Used in the pesto for richness and smooth texture.
- Garlic – Adds punch. Adjust to taste if you’re garlic-sensitive.
- Lemon juice – Brightens everything up and tempers any bitterness.
- Nutritional yeast – Brings cheesy, umami flavor without dairy. Sub parmesan cheese if desired!
- Sea salt & black pepper – For seasoning and flavor balance.
How to Make This Carrot Top Pesto
Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper.
Step 2: Trim the carrot tops and set them aside. Scrub the carrots clean and place them in a single layer on the baking sheet. Drizzle with avocado oil and season generously with salt and pepper.
Step 3: Roast the carrots for 40–45 minutes, flipping them halfway through, until caramelized and fork-tender.
Step 4: While the carrots roast, prepare the pesto. Remove any tough stems from the carrot tops and rinse well.
Step 5: In a food processor, combine the carrot tops, basil, walnuts, garlic, lemon juice, nutritional yeast, sea salt, and black pepper. Drizzle in the olive oil and blend until smooth, scraping down the sides as needed.
Step 6: Adjust the consistency by adding more olive oil, a tablespoon at a time. Taste and season as needed.
Step 7: Serve the roasted carrots warm, topped with generous spoonfuls of carrot top pesto.
Tips for the Best Flavor & Texture
- If your carrot tops are mature and extra bitter, use more basil or add parsley to mellow the flavor.
- For a creamier texture, try blending in a spoonful of tahini or a splash of water. Or go sweet with these Paleo & Vegan Carrot Cake Pops for a no-bake dessert twist on the humble carrot.
- This pesto also works beautifully as a dip, sandwich spread, or tossed with warm pasta. You can even spread it onto a hearty base like this Pesto Portobello Pizza for a plant-forward twist.
How to Store Carrot Top Pesto
Store carrot top pesto in an airtight jar or container in the fridge for up to 4 days. For longer storage, freeze it in silicone ice cube trays or small jars. Thaw in the fridge overnight or stir frozen cubes directly into hot pasta or roasted vegetables.
How to Use It
Not sure how to enjoy it beyond carrots? Here are a few favorite ways to serve it (including some kid-friendly ideas like this Hidden Veggie Mac and Cheese):
- Pasta or gnocchi
- Toast or sandwiches
- Roasted potatoes or cauliflower
- Grilled proteins like chicken or tofu
- Scrambled or soft-boiled eggs
Recipe FAQs
Carrot greens are safe and nutritious for most people, but they’re part of the same plant family as celery and parsley. If you have sensitivities or allergies to those, try a small amount first to see how your body reacts.
Yes! Carrot tops are edible and packed with nutrients like vitamin K, calcium, and antioxidants. They have a mildly bitter, herbaceous flavor similar to parsley.
Older greens can be more bitter. Use only the tender leaves and balance with lemon juice, basil, or nutritional yeast.
It keeps in the fridge for 3–4 days in an airtight container. For longer storage, freeze it in small jars or ice cube trays.
Yes. Use seeds like pumpkin or sunflower for nut-free. For oil-free, try adding a little water or veggie broth for blending, though texture may change.
Beyond roasted carrots, try it with roasted potatoes, spread on sourdough, stirred into soups, or drizzled over eggs.
This recipe came together after a trip to my local farmer’s market—when I just couldn’t bring myself to toss those gorgeous, fresh carrot tops. What started as a zero-waste experiment has become one of my favorite spring dishes.
This carrot top pesto recipe is a delicious way to honor the whole vegetable, reduce kitchen waste, and treat yourself to something vibrant and nourishing. Whether you’re prepping for Earth Day, using up spring garden produce, or just curious about carrot greens, this is the recipe to try.
More Spring Recipes
- Pesto Portobello Pizza
- Whole30 Roasted Root Vegetables
- Creamy Paleo Carrot Soup with Bacon
- The BEST Gluten-Free Carrot Cake
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Carrot Top Pesto (Root-to-Stem with Roasted Carrots)
Ingredients
- 2 lb small carrots with tops attached
- 1 tbsp avocado oil
- Salt & pepper to taste
- 1/3 cup walnuts
- 1/2 cup basil packed
- 1/3 cup extra virgin olive oil plus more for consistency
- 3 garlic cloves
- Juice from 1/2 lemon
- 3 tbsp nutritional yeast
- 3/4 tsp sea salt
- 1/4 tsp ground black peppers
Instructions
- Preheat oven to 400 degrees F.
- Wash the carrots and cut off the tops, setting them aside.
- Place the carrots on a baking dish in a single layer, drizzle with avocado oil, and generously sprinkle with salt and pepper.
- Bake for 40-45 minutes, tossing and flipping them half way through.
- While the carrots are roasting, remove the thick stems from the carrot tops and place the tops in the food processor.
- Add the rest of the ingredients, and blend until smooth.
- If the consistency is too thick, add more olive oil. Taste and add more salt if necessary
- Once the carrots are done, serve them with pesto.
Notes
- If your carrot tops are mature and extra bitter, use more basil or add parsley to mellow the flavor.
- For a creamier texture, try blending in a spoonful of tahini or a splash of water. Or go sweet with these Paleo & Vegan Carrot Cake Pops for a no-bake dessert twist on the humble carrot.
- This pesto also works beautifully as a dip, sandwich spread, or tossed with warm pasta. You can even spread it onto a hearty base like this Pesto Portobello Pizza for a plant-forward twist.
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