carrot top pesto, carrot leaves recipe, pesto with carrot greens
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4 from 2 votes

Carrot Top Pesto

5-ingredient, delicious and super quick carrot top pesto recipe. You can add it to your soups, salads, and also spread on toast. It stays well in the refrigerator for upto a week.
Prep Time5 mins
Total Time5 mins
Course: Dips
Cuisine: Continental, Gluten-free
Keyword: carrot recipe
Calories: 42kcal


  • 1 cup carrot green (leaves with soft stems from ~4 carrots)
  • 1 clove garlic
  • 2 tbsp Olive oil
  • 1 tbsp lemon juice
  • Salt , to taste


  • Thoroughly wash the carrot tops under running water and chop roughly. The stems at the end were very hard so I kept them for stock and used only the soft part of the stems for the pesto recipe.
  • Combine all the ingredients in a food processor or blender and pulverize to a smooth consistency. Add more olive oil if required. 
  • Check the seasoning and use the pesto with anything. Stays good in an airtight box in the refrigerator for up to a week.


Nutritional Info is approximate information for 1 tbsp carrot top pesto.


Calories: 42kcal