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Photograph of bright green carrot top pesto in a speckled bowl

Carrot Top Pesto

  • Author: Lauren
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 cup 1x
  • Category: Sauce
  • Method: No cook
  • Cuisine: American/Mexican


Utilize carrot tops in a fun and flavorful way with this delicious carrot top pesto! Made with fresh carrot leaves, cilantro, pumpkin seeds and Parmesan, this pesto is herby and savory! 


  • 2 cups carrot tops
  • 1 cup cilantro leaves and tender stems
  • ¼ cup pepitas
  • ¼ cup shredded Parmesan, pecorino romano, or manchego
  • 2 tablespoons minced fresh oregano 
  • 2 cloves garlic
  • Zest of 1 lime (¾ teaspoon)
  • 1 tablespoon lime juice 
  • 1 teaspoon ground cumin 
  • 1 teaspoon ground coriander 
  • 1 teaspoon honey 
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt 
  • ⅓ cup olive or avocado oil


Pulse all ingredients except olive oil together in a food processor until minced, about 15 pulses. 

With processor running, stream in oil until pesto is smooth and emulsified, scraping down sides as needed, about 1 minute. 

Store pesto in an airtight container in the refrigerator for up to 1 week. Use as desired.



Make it vegan: use maple syrup instead of honey and leave out cheese or use vegan cheese.

Make it Italian: use fresh basil instead of cilantro, use lemon instead of lime, use pine nuts instead of pepitas, and use red pepper flakes instead of cumin and coriander.


  • Serving Size: ¼ cup
  • Calories: 133
  • Sugar: 1
  • Sodium: 255mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 8mg

Keywords: Carrot top pesto, carrot leaves, pesto, carrot top recipe

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