Carrot Top Mint Pesto

Don't throw away those carrot top greens! Turn them into a healthy and dairy free pesto to put on other vegetables, noodles or your favorite protein.

Carrot Top Mint Pesto - gluten free and vegan |

I always like to have some sort of sauce in my fridge at the ready. It makes throwing a meal together that much easier. Lately my sauce of choice has been pesto. I love nutrient dense seaweed pesto on fish and have been enjoying my vegan spinach pesto on shirataki noodles. Then I found myself with huge handfuls of carrots and I thought, those carrot tops need a special place of their own, so here they are in a carrot top mint pesto.

I hate to waste any food. You've seen my carrot and broccoli chips that use the stems of each. The same thinking goes with the carrot tops. I'm always sad when I hear people at the farmer's market asking to chop off the greens before they leave. You can eat those! 

Carrot top mint pesto @TastingPage

Make sure to give them a good rinse. I like to submerge them in water with some white vinegar of vegetable cleaner to get rid of any stray dirt. You can just roast the carrot tops with olive oil and salt for a healthy, crunchy snack, or blend them up with a few simple ingredients for this easy pesto.

Carrot Top Mint pesto |

Use whatever nut you like, but I like the classic pairing of pine nuts here with some garlic, lemon and olive oil. The carrot tops have a grassier, slightly bitter note to them, so I lightened them up a bit with some fresh mint. No need for cheese here, so this pesto is vegan and super healthy.

The greens are loaded with chlorophyll, potassium and vitamin K. You can even do a carrot on carrot dish, layering the carrot top pesto on top of roasted carrots. It's great on most vegetables or enjoy on your favorite protein.

Carrot Top Mint Pesto - gluten free and vegan |

Carrot Top Mint Pesto

Makes about 2 cups


  • Washed carrot top greens from one bunch (large stems removed), about 1 cup
  • 1/2 cup fresh mint
  • 1/4 cup toasted pine nuts
  • 2 garlic cloves, minced
  • 3 tablespoons fresh lemon juice
  • 1/4 cup olive oil


  1. Place the carrot tops, mint, pine nuts, garlic and lemon in a food processor and pulse until combined. Slowly add the olive oil until it reaches your desired consistency. Refrigerate for up to 3 days.

Looking for other pesto ideas?