Here’s What to Do With Your Carrot Tops Instead of Throwing Them Away

Photo by Nick Fewings on Unsplash

Everyone knows about pesto, right? Well, the basil version at least. The herby sauce is a classic that features in many of our favorite dishes, but give us a minute while we bring another idea to the table (ahem): carrot top pesto. Made using the leafy stems of the veggie, it is a delicious way to cut down on food waste.


  • 1 cup carrot tops, tough stems discarded
  • 1 garlic clove
  • 1/3 cup pistachios
  • ½ teaspoon crushed red pepper flakes
  • ½ cup extra-virgin olive oil
  • Kosher salt
  • Black pepper


  1. Discard any tough carrot top stems. Wash the tender ones gently but thoroughly to remove any soil and dirt. 
  2. Chop the tops into small pieces. Don’t worry if some are larger than others.
  3. Crush the pistachios into little bits using a knife or heavy pan.  
  4. Grate the garlic and add it to the chopped tops. Add in the pistachios, red pepper flakes, salt, and pepper. 
  5. Pour in the olive oil, adding more if needed. 
  6. The pesto can be refrigerated in an airtight container for up to 4 days.