There's a quiet satisfaction in using the bits most people throw away. Carrot tops — those feathery, slightly bitter greens that come with a good bunch of fresh carrots — make a genuinely excellent pesto. Bright, herby, and deeply savoury, this carrot top pesto is one of those zero-waste kitchen wins that actually tastes like you meant it all along.
The recipe came about the way most good things do: carrots from the market, tops still on, and a refusal to bin anything edible. I made it up as I went along, and it worked first time.
Carrot Top Pesto – The Oil Question
The best pesto I've made with this recipe used organic cold-pressed rapeseed oil — I had a secret source, courtesy of a walking friend whose parents ran an organic rapeseed oil farm in France. It gives the pesto a gentle nuttiness that works beautifully with the carrot greens.
If rapeseed is hard to find — and it often is here in Andalucía — use the best aceite verde you can lay your hands on. A young, peppery extra virgin olive oil is arguably even better.
What You'll Need
- A large bunch of carrot tops, washed
- A smaller bunch of flat-leaf parsley
- 1–2 cloves of garlic
- A good handful of Parmesan, grated (no need for salt — the Parmesan does that job)
- A generous squeeze of fresh lemon juice
- Cold-pressed rapeseed oil or extra virgin olive oil — enough to bring it together
How to Make It
Place the carrot tops and parsley in a food processor. Add the garlic, Parmesan, and lemon juice. Blitz, drizzling in oil as you go, until you have a smooth, vibrant pesto. Add a little more oil if it needs loosening.
Taste and adjust — more lemon for brightness, more Parmesan for depth.
How to Use It
The obvious move is pasta. Toss through freshly cooked penne or whatever shape you have to hand — it clings beautifully and turns a simple bowl of pasta into something worth sitting down for.
It's also excellent spread on toasted sourdough as a bruschetta base. And one of my favourite uses: a spoonful alongside a grilled pork chop, where the bitterness of the greens cuts through the fat in exactly the right way.
For a complete mid-week supper built around this pesto, try my Carrot Top Pesto Pasta with Cold Pan Chicken Leg.
Freeze What You Don't Use
Spoon any excess into an ice cube tray and freeze. Carrot top pesto cubes are one of those freezer staples that earn their place — drop one into a pan sauce, stir through rice, or use to finish a soup.
If you enjoy making your own pestos and herb-based sauces, my Homemade Sunflower Seed Pesto and Homemade Coriander Pesto are both worth a look.
Find more recipes in my Spice Blends & Condiments Hub.
Wonky photos, proper food, genuine adventures – The Flexible Chef
