Easy Carrot Top Pesto Recipe – The Schmidty Wife: Easy Carrot Top Pesto Recipe by The Schmidty Wife

A Happy Kitchen Accident

I almost threw those carrot tops away. I was making soup last Tuesday. The carrots were washed and chopped. Their fluffy green tops sat on the counter. I looked at them. They smelled so fresh and earthy. I thought, “There must be a use for these.” So I gave it a try.

I whizzed them up with a few things I had. The result was this bright, herby pesto. I was so proud. It felt like a little victory. Wasting less food matters. It makes your kitchen feel wiser and kinder.

Why This Pesto Feels Special

This recipe turns “waste” into a treasure. That is its magic. You buy carrots for a meal. Then you get a free bonus sauce. It makes you feel clever. I still laugh at that.

The flavor is wonderful. It is not like basil pesto. It is lighter, a little peppery. The spinach and walnuts make it rich and smooth. Doesn’t that smell amazing? Fun fact: Carrot tops are related to parsley! They are cousins. That is why the taste is so good and fresh.

Let’s Make It Together

First, wash your carrot tops well. They can be sandy. Dry them with a towel. Now, just pile everything into your food processor. Use the carrot greens, spinach, one garlic clove, walnuts, and a pinch of salt.

Pulse it a few times. Then, let the machine run. Slowly pour in the olive oil. Watch it turn into a creamy, green sauce. It is that simple. What is your favorite way to use pesto? On pasta, or maybe toast?

A Little Jar of Possibility

This pesto is not just for pasta. I stir a spoonful into soups. It makes them taste special. I spread it on my morning eggs. My grandson loves it on a turkey sandwich. It keeps for a week in the fridge.

You can also freeze it. I use an ice cube tray. Later, I pop out a pesto cube for dinner. Trying new things matters. It keeps cooking fun. Have you ever made pesto from something unexpected?

Your Turn in the Kitchen

I hope you try this. It is a small step. But it changes how you see food. Those tops are not trash. They are a gift from the garden. Using them feels good.

Tell me, what kitchen “scraps” do you wish you could use? Carrot tops, broccoli stems, something else? I would love to hear your ideas. Let’s learn from each other.

Ingredients:

Ingredient	Amount	Notes
Carrot top greens	1 cup packed (about 40g)	tough stems removed
Baby spinach	1 cup packed (about 40g)
Garlic	1 clove
Raw walnuts	1/2 cup
Kosher salt	1/4 teaspoon
Extra virgin olive oil	1/2 cup

Don’t Toss Those Tops! My Easy Carrot Top Pesto

Hello, my dear. Come sit a moment. Let’s talk about carrot tops. I used to just chop them off and toss them. My own grandma would shake her head. She called them “kitchen confetti.” One day, I tried her old trick. Doesn’t that smell amazing? It’s fresh and green, like a garden. Now, I never waste them. This pesto is our little secret. It makes me feel clever and thrifty. I still laugh at that.

You just need a food processor. It comes together in minutes. The spinach makes it mild and sweet. The walnuts give it a lovely crunch. My grandson loves it on his pasta. He calls it “green sauce.” Ready to give it a try? Let’s get those tops washed up first.

• Step 1: First, we must wash our carrot tops. They often have little bits of dirt. Rinse them under cool water. Pat them dry with a towel. (My hard-learned tip: A salad spinner works wonders here!). Now, pull off any thick, tough stems. We want just the soft, feathery greens.
• Step 2: Next, grab your food processor. Add the clean carrot tops and baby spinach. Toss in the garlic clove and walnuts. Don’t forget a pinch of salt. It makes all the flavors sing. Pulse it a few times. Watch it become a coarse, green mixture. It should still have some tiny bits.
• Step 3: Here is the magic part. Keep the processor running. Slowly drizzle in the olive oil. Listen to the sound change. It will become smooth and creamy. What else could you drizzle in slowly? Share below! If it seems too thick, add a tiny bit more oil. You’ll know it’s perfect.
• Step 4: Finally, spoon your pesto into a jar. Smell that wonderful aroma. It tastes like sunshine. You can use it right away. Or pop it in the fridge for later. It keeps for about a week. I also freeze little portions in ice cube trays. So handy for a quick dinner.

Cook Time: 10 minutes
Total Time: 15 minutes
Yield: About 1 cup (8 servings)
Category: Sauce, Condiment

Three Fun Twists to Try

This recipe is like a friendly base. You can play with it. I love changing it with the seasons. It feels like a new recipe every time. Here are three of my favorite twists.

• Lemon Zest Zing: Add the grated zest of one lemon. It makes everything taste brighter and happier.
• Cheesy Delight: Stir in a big handful of grated Parmesan cheese. It becomes rich and savory.
• Herb Garden Mix: Swap the spinach for fresh basil or parsley. The flavor will remind you of summer.

Which one would you try first? Comment below!

How to Serve Your Pesto

Oh, the possibilities! My simplest way is tossed with hot pasta. A little pasta water makes it silky. You can also spread it on toast. Top it with a sliced tomato. It’s a perfect quick lunch. Or, use it as a veggie dip. Carrot sticks love it. For a pretty plate, drizzle some over roasted chicken.

What to drink? For a fancy night, a crisp white wine is lovely. For everyday, I love sparkling water with a squeeze of lime. It’s so refreshing. Which would you choose tonight?

Keeping Your Pesto Fresh and Ready

This pesto keeps well in the fridge for a week. Just put it in a small jar. Press plastic wrap right on the surface first. This keeps the bright green color from fading.

You can also freeze it for later. I use an ice cube tray. Each cube is a perfect single serving. I once forgot a batch in the back for months. It was a happy surprise on a busy night!

Batch cooking like this saves time and food. It turns a quick recipe into a kitchen helper. You always have a tasty sauce ready to go.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Pesto Problems

Is your pesto too bitter? Carrot tops can be strong. The spinach and walnuts help balance that. Just add a tiny pinch more salt.

Is it too thick or too thin? You control this with the oil. Add it slowly until it looks right. I remember when mine was like paste. A little more oil fixed it right up.

Are the walnuts too expensive? You can use sunflower seeds instead. They work just as well and cost less. Getting the flavor right builds your cooking confidence. A good texture makes it enjoyable to eat.

Which of these problems have you run into before?

Your Pesto Questions, Answered

Q: Is this recipe gluten-free?
A: Yes, all the ingredients are naturally gluten-free.

Q: Can I make it ahead?
A: Absolutely! It gets better after a day in the fridge.

Q: What can I use instead of walnuts?
A: Try almonds, pine nuts, or even sunflower seeds.

Q: Can I double the recipe?
A: You can! Just make sure your food processor isn’t too full.

Q: Any optional tips?
A: A little squeeze of lemon juice adds a nice, fresh zing. *Fun fact: carrot tops are related to parsley!*

Which tip will you try first?

Thank You for Cooking With Me

I love sharing these kitchen stories with you. Turning carrot tops into something delicious is so satisfying. It feels good to use the whole vegetable.

I hope you give this simple pesto a try. I would love to see your creations. Show me how you used it on pasta, bread, or eggs.

Have you tried this recipe? Tag us on Pinterest! Let’s fill that board with green, tasty ideas. Happy cooking!

—Anna Whitmore.