Carrot Greens Pesto


I apologize, it has been a while but I’m back with an other recipe. This last weekend we picked up some beautiful rainbow carrots at the farmers market but they also had these massive greens attached. I asked the seller if she knew any recipes for carrot greens and if they are editable.

She said that people make pesto from the greens. Well I adore a good pesto and had to try it. This was some of the best pesto I’ve made. Note: I did look up a recipe but I just used the ingredient listed and didn’t actually measure anything so all amounts are approximate. I hope that I can replicate this in the future because it was delicious.


  • 2C Washed and dried carrot greens
  • 1/2 C Fresh Basil
  • Pinch Salt
  • 3 Large Galic Cloves
  • 1 Small Lemon – zest and juice
  • 1/2C Pine Nuts
  • 1/4C Olive Oil
  • 2 Tbs Water


  1. Combine all ingredients into a food processor and pulse to desired consistency.
  2. Taste and add more lemon juice or salt to taste
  3. Store in an air tight container and let flavors combine for a few hours or overnight.
  4. Serve on pasta as a sauce or on pizza.

Note: I used this pesto on pasta. I topped it with a small drizzle of aged balsamic, spicy micro greens, and grated parmesan.

Even after making the pesto I still had a ton of carrot greens remaining. I could have saved it for salads but didn’t want to risk anything going bad so I opted to dehydrate the remaining greens. I had them at 95°F overnight. Have you ever cooked with carrot greens? I’d love the recipe! Let me know in the comments.

Other Pesto Recipes:

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3 comments on “Carrot Greens Pesto”

      1. It is. My parents have told me many times of when, as a kid, I’d ordered it in a restaurant, and the chef didn’t believe a kid would order/eat that, so he came out to see me do it. I have no memory of that, sadly.

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