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Carrot Top Pesto

As the garden season is coming to a close, carrots are some of the last crops still thriving under the soil. I hate to waste the greens of these gorgeous root vegetables so I decided to whip up some Carrot Top Pesto.

Click the link below for a demonstration video:

Carrot Top Pesto

There are many varieties of pesto. Using the leaves or carrot top greens to make pesto is the delicious way to use the entire vegetable. The sweet cashews counter balance the potential bitter undertone of the leaves and give this recipe a nice smooth flavor.
Prep Time
5 minutes
Total Time
5 minutes


Yield: 1 3/4 cups
  • 4 cups carrot top greens/leaves
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup cashews
  • 4 garlic cloves, smashed
  • juice of 1 lemon
  • 1/2 - 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon sea salt
  • 1 cup olive oil


Step 1

Place carrot top greens, Parmesan cheese, cashews, garlic cloves, lemon juice, black pepper + sea salt in a food processor with feed tube.

Step 2

Turn food processor on and slowly add olive oil by drizzling through the feed tube. Run food processor for 1-2 minutes until all ingredients are smoothly blended.


Store in an airtight container in refrigerator for up to 5 days or freeze for up to 6 months.

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