This Zero Waste Carrot Top Pesto is a simple, family-friendly recipe that turns often-discarded carrot greens into a bright herb sauce. Perfect for pasta, sandwiches, roasted vegetables or grain bowls.
What’s more, it’s a great opportunity to introduce children to sustainable cooking and reduce food waste in a fun and delicious way. Ready in just 15 minutes, this pesto combines carrot tops, nuts, garlic, lemon, and olive oil in a nutritious and versatile creamy sauce.
Why cook with carrot tops?
If you’ve ever trimmed the leafy green tops off a bunch of carrots and thrown them in the trash, you’re not alone. But those vibrant greens are actually full of flavor and nutrients and make an amazing pesto. Carrot tops are completely edible and incredibly nutritious. Instead of throwing it away, you can use it in sauces, soups, salads, and smoothies.
Carrot greens contain:
- Vitamin C
- calcium
- potassium
- antioxidant
The flavor is slightly herbal and slightly bitter (similar to parsley), perfect for pesto.
Using carrot tops is also a great way to teach kids about zero waste cooking and shows them that every part of the plant can have a purpose in the kitchen.
Tips for cooking this recipe with kids:
Getting kids involved in cooking can make them more interested in trying new foods. This pesto is the perfect recipe for beginners.
Kid-friendly tasks:
- Have the kids wash the carrot tops in a colander.
- Measure out ingredients like nuts and basil
- Assist in operating the food processor with supervision.
- Taste and adjust seasoning
While cooking together, we can talk about food waste and sustainability. Children are often fascinated by the fact that items they normally throw away can become delicious sauces.
How to use Carrot Top Pesto:
This pesto is incredibly versatile. Try this:
- Pasta or tortellini
- roasted vegetables
- grilled chicken or fish
- sandwich or wrap
- grain bowl
- avocado toast
- scrambled eggs
It’s delicious mixed into soup or used as a dip for fresh vegetables.
Storage tips:
refrigerator:
Store pesto in an airtight container. Up to 7 days.
Freezer:
Freeze the pesto in small portions (ice trays work great). Up to 3 months.
Applying a thin layer of olive oil on top will help prevent browning.
easy transformation
nut free version
Use sunflower seeds or pumpkin seeds.
vegan version
Replace the Parmesan cheese with nutritional yeast.
Extra green version
For added greens, add spinach, kale, or parsley.
Extra citrus scent
Add lemon zest for a brighter flavor.
More delicious carrot recipes:
Carrot Top Pesto
This quick 15-minute carrot top pesto is a great way to reduce food waste while making homemade pesto that is kid-friendly, nutritious, and delicious!
Serving Size: 4
Wash the carrot tops thoroughly and pat dry. Remove thick stems but keep soft leaves and thin stems.
Toast walnuts or pecans in a dry skillet over medium heat. 2-3 minutesStir frequently until fragrant.
Add carrot tops, toasted nuts, basil, and garlic to food processor. Pulse for 10 to 15 seconds until finely chopped.
Add Parmesan cheese and lemon juice. Pulse a few times to combine.
While processor is running, slowly drizzle in olive oil until pesto is creamy and smooth.
If the pesto is too thick, add water. one spoonful at a time While pulsing.
Add salt and pepper and adjust lemon juice to taste. Transfer the pesto to a jar, cover the surface with a thin layer of olive oil, and refrigerate.
