Delicious baby carrots are roasted to intensify their natural sweetness and topped with a vegan dairy-free pesto made from their green tops.
I love carrots. Raw, roasted or steamed they are an amazing budget friendly vegetable that almost everyone always has in their fridge.
My favorite way to eat carrots is raw, in salads, but roasted carrots are definitely a close second. Roasting them intensifies their delicious natural sweetness and adds a wonderful, lightly caramelized flavor.
When roasting, I like to go for baby carrots which are sweeter, and less woody than their adult counterparts.
And you'll usually find them with their tops still attached, which is where this lovely carrot top pesto comes in.
While myths abound that carrot tops are poisonous - they aren't. And what I love about this pesto is that something that so many of us simply trim off and throw in the rubbish, turns into something so delicious that you'll soon find yourself buying baby carrots simply for their delicious leafy tops!
Yay for less food waste!
In fact, there are so many delicious recipes that you can make with carrot tops!
So tell me, do you eat carrot tops? What are your favorite ways to eat them? Let me hear your ideas in the comments.
More Recipes
If you love this carrot top pesto, be sure to check out these other delicious recipes:
📖 Recipe
Ingredients
- 1 bunch baby carrots, tops still attached
- 2 teaspoon olive oil
- salt and pepper, to taste
- 2 cups arugula, aka rocket leaves
For the Carrot Top Pesto:
- ¼ cup sunflower seeds
- 1 ½ cups carrot tops
- ¾ cup flat leaf parsley
- ½ cup nutritional yeast
- 1 teaspoon dijon mustard, heaped
- 2 cloves garlic
- zest and juice of 1 lemon
- 1 cup olive oil
- salt and pepper
Instructions
- Preheat the oven to 350 Fahrenheit (180 celsius). Wash the carrots well and leave the skins on, unless they are particularly gritty. Trim the tops and set aside. Add the carrots to a roasting dish and toss with the oil and salt and pepper. Bake for 30 to 40 minutes, or until the carrots are tender. The exact timing will depend on the size of your carrots, so check after 25 minutes to gauge how they are doing.
- While the carrots are roasting, place a frying pan over a low heat and add the sunflower seeds. Toss or stir every couple of minutes until they are lightly golden and smell nutty. Place ¼ cup of the seeds aside to sprinkle over before serving.
- To make the pesto, place all of the pesto ingredients in a food processor and process until smooth. Taste and adjust the seasonings as necessary. Note: If this is your first time making a parmesan free pesto you will need to add a lot more salt than you would normally to counteract the fact the naturally salty parmesan is replaced by the nutritional yeast.
- When the carrots are ready you have a choice. You can serve them hot or leave them to cool. I personally prefer to let the carrots cool to room temperature and eat this as more of a salad, but the choice is yours. When you are ready to serve place the rocket (arugula) on a large serving dish and top with the roasted carrots and dollops of the pesto before adding a final sprinkling of the reserved sunflower seeds.
[email protected] says
What a delicious and healthy salad! Presentation looks amazing too.:)
Nicole @ Delicious Everyday says
Thanks Kat! I love a good salad 🙂
Rosa says
They look delicious! This is such a great idea. Roasted vegetables have so much flavour.Cheers,Rosa
Sarah | Well and Full says
I love repurposing ingredients that would otherwise be thrown away! Carrot tops are one of my favorite greens.... to me, they taste like parsley infused with carroty flavor! 😀
Nicole @ Delicious Everyday says
Mine too! I'm so glad I'm not alone 🙂
Sonya says
I love recipes which show how to use the whole vegetable! It annoys me to see discarded carrot tops, broccoli stems, beetroot leaves and the like. Love the idea of a pesto 🙂
Nicole @ Delicious Everyday says
Me too Sonya! Pesto is a great way to use up veggie scraps as is stock. 🙂
Laura (Tutti Dolci) says
What a delicious side dish and I love the idea of carrot top pesto! Perfect way to use the entire vegetable.
Shannon says
I love chopped up carrot tops added into a green salad with celery tops!
Nicole @ Delicious Everyday says
Yes, I use carrot tops and celery tops too 🙂 It's always wonderful whenever you can use the whole vegetable.
Jenn @ A Toast to the Good Life says
what a great idea! love this recipe. certainly a must-try. beautiful photos as well! the dish looks delicious.
Nicole @ Delicious Everyday says
Thank you so much Jenn. 😀
Dani @ Dani California Cooks says
What a fun and creative idea! I love the concept of using the whole vegetable! So glad I stumbled upon your blog today 🙂
Nicole @ Delicious Everyday says
Thanks Dani 🙂
May EatCookExplore says
Love the idea of using carrot tops. Shame, we don't see carrots sold like this in the shops, only from the markets, sometimes.
kankana says
I like to take a similar route when I get some of these stunning baby carrots! Just not pretty, always tasty.
Tania | My Kitchen Stories says
Carrots are my absolute favourite and I don't are f they are raw or cooked but these little baby ones would be what dreams are made of.
Nicole @ Delicious Everyday says
Thanks, Tania!
Simone says
I love carrots. Roasting them is definitely wonderful but I also adore them in juices, or grated as pancakes and the list goes on! I do prefer baby carrots usually as I find them tastier. This looks amazing!
Nicole @ Delicious Everyday says
Aside from being sweeter I also find baby carrots less woody. :)Grating carrots for pancakes is quite interesting, thanks for the idea, Simone!
The Clever Carrot says
Hey Jennifer! What can I say, I'm all about my namesake. LOL. But I will say, though I've used the tops for soups, I've never tried them to make pesto! And I LOVE the idea of adding Dijon. I even have nutritional yeast on hand so this is going right on my list to make. Thanks for sharing!
Arianna says
Too good these carrots. And congratulations for the beautiful blog
Jay says
This was fantastic, massive hit with adults and children alike. It's hard to find nutritional yeast in the UK so I used a teaspoon of marmite and a chunk of soy hard "cheese" (alternative to parmesan) which is widely available in supermarkets instead. Worked really well!
Rowena says
Wow! This pesto will be my new go-to when basil is out of season. It’s so good I licked the blender clean!
Kristen says
Delicious!! Next time I’ll cut back in the oil a bit, but I was delighted to stumble upon this recipe when I had some carrot tops I didn’t know what to do with. Thanks for a great recipe.
Kristen says
I've made this twice now and it's truly an exceptional recipe. The pesto is fabulous on just about anything, but to smother it on top of roasted carrots is amazing. I sometimes get carrots with the tops in my produce box, and this is a great way to use them up with ingredients I almost always have on hand. I like this recipe warm and without the arugula, but I'm sure the arugula would make for a lovely presentation. Thanks!
Carol M says
Garlic scapes are in season right now. I used those instead of the garlic cloves. YUMMM to the UMMM.. Thank you friend for the great and simple recipe. Blessings!