Roasted Carrots with Carrot Top Pesto

photo of Roasted Carrots with Carrot Top Pesto

This recipe uses both carrots and their tops to make an easy vegetable side dish. Homemade carrot top pesto is simple to prepare and a great way to use up the carrot tops instead of just tossing them.

I’ve been obsessed with carrots from the farmer’s markets lately, especially the rainbow colored ones. And I always feel bad for the long green tops that  go to waste. Then I came across an article on how to use vegetable scraps in unique ways, like making carrot top pesto. This pesto comes out a bright vibrant green and is super tasty.
overhead photo of Roasted Carrots with Carrot Top Pesto
I’m back from a week-long trip to Taiwan. I had so much fun, ate way too much and have a lot to share once I get over this crazy jet lag. The older I get, the harder it is to get over the time difference and bounce back right away. Another thing I noticed on this trip is that the older I get, the less I enjoy long trips. As much as I enjoyed myself on this vacation, halfway through the week, I was ready to go home to my own bed and own house. Does that sound weird?

close-up photo of pesto over roasted carrots

Anyhow, now that we’re back, it’s also back to healthy eating to balance out what we ate during our trip. I swear we ate more during our week away than we do in an entire month. These colorful roasted carrots are a great way to start getting back to our normal routine.


Roasted Carrots with Carrot Top Pesto

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Course: Side Dish
Cuisine: American
Servings: 4
This recipe uses both carrots and their tops to make an easy vegetable side dish. Homemade carrot top pesto is simple to prepare and a great way to use up the carrot tops instead of just tossing them.


  • 1 lb farmer's market baby carrots
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

carrot top pesto

  • 2 cups packed carrot tops (see note)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup extra virgin olive oil (see note)
  • 1/4  cup pine nuts
  • 3 garlic cloves minced
  • Salt and freshly ground black pepper to taste


  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.

  2. Slice off the carrot tops and set them aside. Slice carrots in half, lengthwise.

  3. Combine olive oil, garlic powder and onion powder. Brush carrots with mixture. Place carrots on baking sheet so that they are close but not touching.

  4. Roast for about 15-18  minutes (depending on size of your carrots) or until carrots are tender but still remain crisp.

  5. While carrots are cooking, make the pesto. Add carrot tops, cheese, nuts, garlic in food processor and pulse until finely chopped. Add in olive oil slowly with food processor on, until emulsified. Add salt and pepper to taste. Add pesto to finished carrots. Store in any unused pesto in an airtight container in fridge (if using within a few days) or freezer (can be stored up to a few months).


  • If you don't have enough carrot tops, you can replace half with fresh parsley or basil.
  • When making pesto is always better to start with less oil and add more as needed to achieve your desired consistency. If needed, you can up to 1/3 cup total if you like yours a little thinner.
Nutrition Facts
Roasted Carrots with Carrot Top Pesto
Amount Per Serving (0.25 of recipe)
Calories 311 Calories from Fat 215
% Daily Value*
Fat 23.9g37%
Saturated Fat 4.8g30%
Polyunsaturated Fat 2.4g
Monounsaturated Fat 15.9g
Cholesterol 7.2mg2%
Sodium 259mg11%
Carbohydrates 14.5g5%
Fiber 4.4g18%
Sugar 5.5g6%
Protein 5.3g11%
Vitamin A 5450IU109%
Vitamin C 9.1mg11%
Calcium 180mg18%
Iron 1.3mg7%
Net Carbs 10g20%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.


2 comments on “Roasted Carrots with Carrot Top Pesto”

  1. I received a book “Root to Stalk Cooking” and have been obsessed with using the whole vegetable in cooking.  This recipe fits right in with all of that.  Thanks.

    • oh, that sounds like an interesting book! I love the idea of finding uses for parts of the vegetable that usually get thrown away. i hate wasting!

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