If you’ve ever pulled a bunch of carrots out of the garden and tossed the greens aside, you’ve been throwing away one of the most versatile ingredients you’ve got. Carrot tops bring a fresh, slightly peppery bite, somewhere between parsley and arugula, and when paired with roasted cashews, they transform into a smooth, balanced pesto that works just as well on pizza as it does on pasta or grilled vegetables.

This version leans creamy and bright, with just enough acidity to keep things from feeling heavy.

Carrot Top Pesto

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Ingredients Method Notes

Ingredients

2-3 cups Fresh carrot top leafy greens
⅓ cup toasted cashews
½ cup Parmesan or pecorino
⅓ cup extra virgin olive oil
2 tbsp fresh lemon juice
1 clove garlic
¼ tsp salt
¼ tsp pepper

Method

Start by washing your carrot tops thoroughly. Garden-grown especially tend to hold onto dirt. Pat them dry, then roughly chop. If any stems feel thick or fibrous, discard those and keep the tender parts.
Add the carrot tops, roasted cashews, and garlic to a food processor. Pulse several times until everything is finely chopped but not yet a paste. You’re looking for an even, crumbly texture at this stage.
Add the salt and pepper, grated cheese, and lemon juice. Pulse again until the mixture begins to come together. The lemon is key here as it cuts the natural bitterness of the carrot greens and keeps the flavor lively.
With the food processor running, slowly stream in the olive oil. Continue blending until the pesto reaches a smooth, spoonable consistency. Add salt & pepper to taste. You can stop slightly coarse for a more rustic texture or blend longer for a silkier finish.

Notes

This pesto leans more “sauce” than traditional pesto, thanks to the cashews. It spreads beautifully and holds up well in cooking.

Try it:

As a base for pesto pizza
Tossed with pasta or roasted vegetables
Spread on sandwiches or wraps
Spoon over grilled chicken or fish

Store in an airtight container in the fridge for up to 5 days. To keep it vibrant, pour a thin layer of olive oil over the top before sealing.

What’s Actually Happening

Carrot tops are more bitter and fibrous than basil, so balance is everything:

Fat (olive oil + nuts) softens bitterness
Salt (Parmesan) adds depth and umami
Acid (lemon) brightens and rounds the flavor

If your pesto tastes harsh, it’s almost always missing fat or acid.

Variations

This pesto is easy to adapt depending on your taste and what you have on hand. For a milder, more herb-forward flavor, try blending the beet greens with parsley or basil. If you prefer a dairy-free version, simply leave out the Parmesan and add a few extra nuts along with a pinch more salt to maintain balance and richness. And if the greens taste slightly bitter, a small drizzle of honey can soften the edges and bring a touch of sweetness to the finished pesto.

Final Thought

Most people throw carrot tops away because they don’t know how to use them. Once you understand how to balance them, they stop being scraps and start being an ingredient!