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Carrot Top Pesto

Did you know the tops of carrots are edible? Not only that, they can make a delicious addition to a pesto and help reduce your waste at home. Mix it with pasta, serve it as a dip, add it to baked smashed potatoes, toss it with white beans, or go all-in with carrots and serve it as a spread over roasted baby carrots.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4 Servings


  • 1 cup packed green carrot tops (rough stems removed)
  • 1 cup packed green baby spinach
  • 1 large clove garlic finely chopped
  • ½ cup roasted, unsalted cashews
  • ½ tsp sea salt
  • ½ tsp black pepper
  • ½ cup extra virgin olive oil


  • Rinse the carrot top greens to dislodge any dirt. Pick out and discard any dry, yellowed, or otherwise unappetizing looking leaves. Discard tough stems.
  • Place the carrot tops greens, baby spinach, chopped garlic, roasted cashews, salt, and pepper in a food processor. Pulse several times. Scrape the sides down with a rubber spatula.
  • While the food processor is running, slowly pour in the olive oil in a steady stream. Scrape the sides down with a rubber spatula. Pulse until smooth.


Store the pesto in an airtight container in your fridge. It should last for up to week in the fridge, or up to 6 months in the freezer.