Carrot Top & Garlic Scape Pesto

How often do you purchase carrots at the farmers market and have the greens chopped off and left behind? Well today I am going to give you a recipe to have you stop the nonsense!!!

While there is no analysis on the nutrition of carrot tops we have to assume that they have similar benefits of carrots themselves, so why waste the opportunity to add Vitamins A, B6, K, C, folate and manganese, thiamin, potassium, and more.

The greens taste similar to celery when raw but they are a bit stringy so these greens are perfect for a soup or pesto. Since I am on a summer pesto kick I want to share with you this dairy free version.

I decided to use garlic scape for this recipe since I had a few leftover from my last batch of pesto. I enjoy the fact that these curly garlic greens do not pack as much of a punch as a garlic clove but still add a nice little kick and a boost of antioxidants.


Servings - Approximately 2 cups


  • 2 cups carrot top greens

  • 3 curly garlic scape chopped, or 2 whole garlic cloves if not available

  • 1/2 cup pistachio nuts (or nut of choice)

  • 1 lemon, juiced

  • 1/4 cup extra virgin olive oil

  • salt and pepper to taste


In a food processor with an S-blade or high speed blender add the carrot tops and chop.

Next add the garlic and pistachio nuts and chop.

Finally add in the lemon juice and then slowly drizzle in the oil until desired consistency.

For a great side dish for any meal why not roast some carrots and top it off with this pesto, your guests are sure to be impressed!!!




  • 1 bunch carrots

  • 1/4 cup pesto (recipe above)

  • 2 tablespoons extra virgin olive oil

  • salt and pepper to taste


Preheat oven to 400. Clean and trim carrots (I like to leave about 2 inches of tops on so you can pick them up and eat them whole).

Place carrots on a baking sheet and drizzle with oil and season with salt and pepper. Place carrots in the oven and allow to roast 25-40 minutes pending the size of the carrots.

Check them at 15 minutes, turn them and let them continue to cook until they soften and the ends get slightly crisp.

Remove carrots from the oven, place on a platter and top with pesto.

Serve and enjoy!!!


Lauren Courtney