Carrot Top Pesto Recipe – A Delicious Way to Reduce Food Waste

Can You Eat Carrot Tops?

Yes! Carrot tops are completely edible and packed with goodness. They often get tossed in the bin, but they’re rich in vitamin C, calcium, and potassium, making them a nutritious addition to your meals. Their flavour is slightly earthy and herby – similar to parsley – which makes them perfect for pesto.

Why Make Carrot Top Pesto?

Carrot top pesto is not only delicious, but it’s also a clever way to live more sustainably. By using the whole vegetable, you:

• ✅ Reduce food waste

• ✅ Save money

• ✅ Add variety and nutrients to your meals

• ✅ Get creative in the kitchen

Plus, pesto is one of the most versatile sauces – you can toss it with pasta, spread it on toast, swirl it into soups, or use it as a dip.

Carrot Top Pesto Recipe 🌿

Ingredients:

• Carrot tops (washed and dried)

• 20g flaked almonds

• Zest of ½ lemon

• Juice of ½ lemon

• 30g grated parmesan

• A good glug of extra virgin olive oil

• Large pinch of sea salt

Method:

1. Place all the ingredients into a food processor.

2. Blitz until you have a smooth paste (add more oil if you prefer a looser texture).

3. Transfer into sterilised jars and store in the fridge.

Variations & Swaps

The beauty of pesto is that it’s flexible. Try:

• Nuts: swap almonds for walnuts, cashews, or pine nuts.

• Cheese: swap parmesan for pecorino, or use nutritional yeast for a vegan version.

• Greens: add in spinach, basil, or rocket alongside the carrot tops.

How to Use Carrot Top Pesto

• Tossed through pasta 🍝

• Spread on toast with avocado 🥑

• Swirled into soups for extra flavour 🍲

• As a dip with crackers or crudités 🥕

• Drizzled over roasted veg or grilled fish 🐟

How to Store Carrot Top Pesto

• Fridge: Keep in a sterilised jar topped with a thin layer of olive oil. It will last about 5–7 days.

• Freezer: Freeze in small portions (ice cube trays work perfectly). Defrost as needed for instant flavour boosts.

Final Thoughts

Next time you buy a bunch of carrots, don’t bin the leafy tops – turn them into a vibrant, flavour-packed pesto instead. It’s quick, easy, and a brilliant way to reduce food waste while enjoying something truly delicious.

👉 Have you ever tried cooking with carrot tops? Let me know in the comments – or share your favourite zero-waste kitchen hack!