Carrot Top Cashew Pesto


So you’ve cooked your carrots, but not quite sure what to do with all those dark, leafy greens? Whip up this 8-ingredient Carrot Top Cashew Pesto! It’s a cinch to make, great on steak, chicken, chops, pasta, veggies, you name it. Just pull out a scroll!

Pestos are perfect for experimenting with ingredient combinations you may not have considered before. Carrots’ delicate greens are herbaceous, earthy, slightly bitter and taste, well, a bit like carrots. They have a unique flavor that pairs beautifully with fresh herbs like parsley and thyme.

Fresh Carrots with their Leafy Green Tops

Garlic, lemon, parmesan and olive oil are usual pesto suspects that are in the line up. Toasted cashews add a fragrant depth of rich, nutty flavor. This is such a complementary bunch you’ll want to make a double batch to freeze to always have some on hand.

Carrot Cashew Pesto Ingredients in Food ProcessorCarrot Cashew Pesto Done in Food Processor

You can’t go wrong with making delicious use of something you may have otherwise tossed. Spread it, mix it, spoon or drizzle it over whatever you’re dishing up. Enjoy!

Carrot Top Cashew Pesto - 8 ingredients deliciously spun into an all-purpose pesto! |

For more saucy ideas, check out our Cilantro Pistachio Pesto, Roasted Tomatillo Salsa, and Classic Meatballs & Sauce. Cheers!!


Carrot Top Cashew Pesto

This Carrot Top Cashew Pesto is great on steak, chicken, chops, pasta, seafood, you name it. Just pull out a scroll!
Course Pesto, Sauce
Cuisine Italian, Mediterranean
Keyword carrot top pesto, easy pesto, pesto, pesto sauce
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 cup
Author Kim Peterson


  • 2 cups fairly packed carrot top greens, leaves only
  • ½ cup fairly packed flat-leaf parsley
  • 1 tablespoon fresh thyme leaves
  • 1 large garlic clove, roughly chopped
  • cup freshly grated parmesan cheese
  • ¼ cup toasted cashews, roughly chopped
  • Juice and zest of 1 lemon
  • ½ cup extra-virgin olive oil


  • Combine carrot greens, parsley, thyme, garlic, parmesan cheese, cashews, lemon juice and zest in a food processor.
  • Pulse a few times to combine mixture. Scrape sides with a spatula.
  • With machine running, slowly drizzle in the oil. Continue to pulse for desired texture.
  • Season to taste with salt and pepper. Makes approximately 1 cup. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)


* Pestos will oxidize when exposed to air, and begin to brown. Adding a little olive oil over top and laying plastic wrap directly on the pesto before covering in an airtight container will help the pesto stay greener longer.
Carrot Top Cashew Pesto - Give it Some Thyme

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