You’ve probably often stared at those huge carrot tops and thought to yourself “what on earth does one do with those? I’m sure they have nutritional value but other than juicing or adding to a salad what else is there?” That’s exactly what I used to think then I decided to experiment further beyond the juicing and salads. And now one of my biggest pet peeves is when I have to buy carrots from the grocery store and they’ve cut all the tops off! What a waste. Today I’m going to share with you one of my favorite pesto recipes made with; you guessed it! carrot tops or greens as some call them.

Are They Safe To Eat?

The debate that carrot tops are not safe to eat has gone on for many many years but there is no official warning that they are hazardous to your health. The leaves do contain alkaloids, a group of organic compounds that contain such poisons as strychnine, cocaine, and caffeine but you would have to eat wheelbarrow fulls to run into an issue. Remember, all leafy greens (including “good for you” greens like spinach and kale) contain varying levels and types of alkaloids, some higher than others.

Of course it goes without saying that you only want to eat ones that have not been chemically sprayed and treated and are not genetically modified. There are several reasons why retail stores remove them. Some being most people don’t know what to do with them, they take up extra room in the display case and fridge and mainly because the greens continue to draw moisture from the root and left on they dry out the carrot more quickly and shorten the shelf life.

Nutritional Value

Not only are carrot tops edible but they are full of valuable nutrients. They are rich in protein, minerals and vitamins; contain six times the vitamin C found in the root and are a great source of potassium and calcium. Because the tops of the carrots are loaded with potassium this can make them a bit bitter, which does limit their use and what makes this recipe below so fabulous. The leaves also have antiseptic qualities work well in juices and can be used as a mouthwash.

Being high in potassium, eating carrot tops can support lower blood pressure, your metabolism, and help prevent osteoporosis. People most at risk for heart disease are the ones who get too little potassium.

Divinely Fast n Easy Carrot Top Pesto

(this recipe makes about 1 cup; when you find combinations you particularly love you can easily double this recipe – it keeps for a week in the fridge)

  • 3 tablespoons of your favorite nuts or seeds; soaked, fermented, sprouted (I love pecans in this)
  • 1 small to medium clove garlic
  • 1/2 tablespoon fresh lemon juice (Meyer lemons are the best if you can find them)
  • 2 cups carrot tops or greens (usually about 4-6 carrots will provide this); chopped roughly
  • 1/2 cup fresh packed herbs (basil always a favorite but parsley and cilantro or combinations of others work well too)
  • 1 tablespoon nutritional yeast (optional; use this for vegan version)
  • salt and pepper to taste; I like to use french gray sea salt in this recipe myself
  • 1/2 – 3/4 cup high quality olive oil; my favorite and one you can trust is Olea Estates brand
  • 1 tablespoon raw unpasteurized white miso for vegan option and bone broth ( from any kind of bones except fish) for non-vegan option
  • 1 tablespoon grated Pecorino Romano or parmesan cheese (optional)

Add  nuts and garlic to your food processor and pulse until it forms a paste. Add the carrot tops and pulse again until well blended and becomes a chunkier paste. Add the herbs and lemon juice; pulse to mix well. Add bone broth, nutritional yeast, salt and pepper and do a quick pulse to mix well. Then while the processor is running slowly drizzle in your olive oil until it is well mixed and reaches your desired consistency. If you are using miso add here and if using cheese add here after the oil is well blended and pulse to mix into a nice chunky paste. Bring to room temp 10 minutes before using to soften olive oil.

Enjoy on eggs, dip raw veggies into it, spread on pizza, top steamed veggies, use as a salad dressing, in nori wraps and whatever else you can think of!

Live Vibrantly!

ps. Curious to know more about how to make the best food choices to support yourself to live life as your fullest self? Then I invite you to check out my book, “Live Vibrantly! 10 Steps to Maintain Youthfulness, Increase Energy and Restore Your Health”. Go here for more information and how to get your free bonuses.