Go Back Email Link
+ servings
carrots with carrot-top pistou

Carrots with Carrot-Top Pesto

Mimi Newman
a bright, root-to-tip carrot salad
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Salad
Cuisine American
Servings 4 side servings
Calories 298 kcal


  • 1 lbs colorful carrots w/ their tops still on

Carrot Top Pesto

  • 1 cup carrot tops
  • 2 garlic cloves
  • 1-2 tsp of dijon mustard
  • 1 tbsp salt & pepper
  • 1/2 cup fruity olive oil


  • boil a large pot of water and add a palmful of salt. prepare an ice bath
  • trim and peel the carrots; blanch the carrots for 5 mins. toss into the ice bath when done.
  • in a food procesor, pulse to combine the carrot tops, garlic, dijon mustard, salt and pepper. stream in olive oil until just formed into a pesto-y consistency. taste + adjust seasoning as needed
  • plate with carrots + pistou + a fleck of maldon salt.


Serving: 4ozCalories: 298kcalCarbohydrates: 13gProtein: 2gFat: 27gSaturated Fat: 4gSodium: 93mgPotassium: 363mgFiber: 3gSugar: 5gVitamin A: 18944IUVitamin C: 19mgCalcium: 88mgIron: 2mg
Keyword carrot, carrot salad, roasted carrots, Salad
Tried this recipe?Let us know how it was!