Carrot Top Pesto

An opened jar of Carrot Top Pesto

Don’t throw away those fresh carrot tops, make Carrot Top Pesto!  It’s delicious added to pasta, salads, soups and spread on sandwiches!


  • 2 cups fresh carrot tops
  • 1/2 to 1 fresh garlic scape (if you don’t have a garlic scape, feel free to use 12 cloves garlic instead)
  • 1/23/4 cup grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • salt and pepper to taste


  1. Using a food processor, blend together the carrot tops, garlic scape (or cloves) and Parmesan cheese, until it is a rough paste.
  2. Then while the processor is running, slowly pour in the olive oil (through the tube), until combined. The pesto should be a semi-thick paste.
  3. If the pesto is too dry, just add more olive oil.
  4. Season with salt and pepper to taste.