Carrot Pesto: The Unsung Hero of Your Freezer

Let’s talk pesto. You know, that glorious green stuff you toss on pasta and suddenly feel like an Italian nonna. But what if I told you pesto doesn’t have to be made with basil or cost you your entire paycheck in pine nuts?

Enter: Carrot Pesto—aka the cool, colorful cousin of traditional pesto. It’s bright, it’s zippy, it’s sustainable, and it might just change your pesto-loving life forever.

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Wait… Carrots in Pesto?

Oh yes, friend. Whether you’re using roasted carrots for sweetness or those fluffy green carrot tops you usually toss in the compost, this pesto is here to glow up your snack game and make you feel like a zero-waste kitchen wizard.

Also: it’s orange. ORANGE PESTO. Come on. How fun is that?

Two Ways to Make It (Choose Your Fighter)

The Carrot Top pesto Version

Perfect for when you feel like saving the planet with your blender. You’ll need:

• 1 cup carrot greens (stems removed, no judgment if a few sneak in)
• 1/2 cup fresh parsley or basil (if you’re feeling fancy)
• 1/4 cup nuts or seeds (walnuts, almonds, pumpkin seeds—go nuts 🥁)
• 1–2 garlic cloves (vampire-repellent optional)
• 1/4 cup grated Parmesan (or nutritional yeast if you’re dairy-free)
• Juice of 1/2 lemon
• 1/3–1/2 cup olive oil
• Salt & pepper to taste

The Roasted Carrot pesto Version

A little sweet, a little smoky, a LOT delicious. You’ll need:

• 2 roasted carrots (just roast at 400°F for ~25 mins with a bit of oil)
• 1/4 cup nuts/seeds
• 1–2 garlic cloves
• Lemon juice, Parmesan, olive oil, salt, pepper… you get it

How to Make Magic Happen

• Toast your nuts or seeds if you’ve got the time. Totally optional but highly recommended—like wearing a leather jacket to brunch.
• Blend it all together. Add olive oil a little at a time until it’s creamy and dreamy.
• Taste and tweak. More lemon? More cheese? More garlic? You’re the boss here.

All the Ways to Love Carrot Pesto

Once you’ve got carrot pesto in your life, you’ll wonder how you ever lived without it. Slather it, drizzle it, toss it—there are no rules here.

• Stir it into warm pasta like you’re starring in a cozy cooking show
• Use it as sandwich spread that’ll make mayo cry
• Dollop it on eggs, grain bowls, or your favorite roasted veggies
• Put it on pizza and wait for the compliments
• Eat it straight off the spoon—I won’t tell

Freeze It Like a Pro

Got leftovers? Make your future self very, very happy:

• Spoon pesto into ice cube trays and freeze until solid.
• Pop out the cubes and store in a freezer bag or container.

Now you’ve got single-serving pesto bombs ready to drop into hot pasta, soups, sautés, or whatever last-minute dinner you throw together when you’re too tired to function. Maximum flavor, minimal effort.

Share Your Carrot Pesto

Carrot pesto is like that underrated band you found before they were cool. It’s flavorful, fun, a little rebellious, and surprisingly versatile. Plus, it gives food scraps a second chance to shine.

So the next time you bring home a bunch of carrots with frilly green tops, don’t toss ‘em. Turn them into pesto. Your taste buds (and your compost bin) will thank you.