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Carrot-Top Pesto

  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 1 cup
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1 cup carrot leaves (from about 1 bunch of carrots)

1/2 cup fresh parsley leaves

1/4 cup roasted cashews

1 clove garlic

1/2 cup extra-virgin olive oil

1/4 cup grated Parmesan

Kosher salt


  1. Pulse the carrot and parsley leaves, cashews and garlic in a food processor until coarsely ground. With the processor on, slowly drizzle in the oil, and process until blended well. Add the Parmesan and some salt, and pulse until combined.

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