Carrot Top Pesto

An opened jar of Carrot Top Pesto

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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.