Ginger carrot top pesto (vegan)

Ginger carrot top pesto (vegan)

This carrot top recipe is super easy and calls for no plastic surgery-ed comedian.  Ba dum tccchhhhhhhh. But seriously, carrot tops are green! And they’re amazing. It took me forever to actually use them after years of buying carrots with the tops on. I always had the best intentions of throwing them into something; a stir fry, a smoothie, even a juice on the rare occasion that I make one. But they inevitably ended up sad and slowly wilting, becoming one with the bottom of my veggie crisper drawer. One day I finally felt un-lazy enough to try this carrot top pesto and now I have made it 3 times since. So give yourself one less veggie to peel off the bottom of your refrigerator drawer and try out this recipe. 


Ginger carrot top pesto

  • Servings: 1 cup
  • Time: 25mins
  • Difficulty: easy
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2 bunches carrot greens, large stems & dry leaves removed*
1/3 c. olive oil
1/4 c. walnuts (or almonds)
1 tbsp. chopped ginger
2 garlic cloves
juice from 1/2 lemon
1/2 tsp. crushed red pepper
salt and pepper to taste

Put all ingredients in a blender or food processor and mix until well-combined. If you want to have it be a bit thinner, you can add some water (1 tbsp. at a time).

*Make sure to get all the big stems removed as they won’t get ground up as easily as the leaves. I also remove any dry looking leaves.

I used mine as a spread on a kuri squash bean burger and in my fall harvest veggie bowl and even as a dip for my carrots.



  1. I shared pesto today, too! Great mind 😉 Yours looks amaaaazing! Love this twist. <3

  2. Such a great idea! I love pestos with walnuts and I hate to waste any part of the vegetables, so this recipe sounds just perfect 🙂

    1. Author

      Thanks! And I agree. Walnuts in pesto are amazing and wasting veggies is, well, wasteful. I’m currently sitting on a bed of beet greens trying to come up with something. Any ideas?

      1. Ah…I am so jealous! I can get so rarely carrot or beet with green.
        I remember my grandfather always made some kind of pickled beet and beet green together, that was amazing. And he also made some beet green soup, that was also cool! I personally just used them in smoothies, not too creative 😀
        Let me know, what you make with them, so exciting!

        1. Author

          I usually do smoothies or sautees, but I have a different idea in mind. Just need to execute it! I’ll be sure to let you know. 🙂

  3. Mmmm that ginger carrot pesto….I will try it soon…very soon….very nice blog….I look forward to your next posts…thank you.

    1. Author

      Thanks so much! It’s so yummy & simple, plus I love using all parts of the veggie. Thanks for reading 🙂

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