Don’t Toss Those Tops! A Fresh & Festive Carrot Green Pesto

Did you know that the leafy green tops of many vegetables are completely edible? Despite being packed with nutrients, they’re often discarded which contributes unnecessarily to food waste. This month, we'd like to suggest something a little different by turning those overlooked carrot tops into a vibrant, flavorful pesto.

This simple recipe is a celebration of sustainability and taste and helps you make the most of every part of your ingredients.

Carrot Top Pesto Recipe

Ingredients

• 1 generous handful of carrot tops (about 80g), including stems

• 1 handful of nuts (a mix of pumpkin seeds and almonds works beautifully)

• 1 garlic clove

• Juice and zest of ½ lemon

• 1 handful of grated parmesan or pecorino

  (or nutritional yeast for a dairy-free option)

• Olive oil (as needed)

Directions

1. Trim the green tops from your carrots, including the stalks, and wash them thoroughly.

2. Add the carrot tops, nuts, garlic, cheese (or nutritional yeast), lemon juice, and a splash of olive oil to a food processor.

3. Blend until smooth, adding more olive oil gradually until you reach your desired consistency.

4. Transfer to a glass jar and store in the fridge.

Why Eat Carrot Tops?

Carrot tops are more than just edible, they’re incredibly nutritious. They contain:

• High levels of vitamin C

• Calcium, potassium, and iron

• Antioxidants that support digestion, bone health, and immunity

Incorporating them into your cooking is an easy way to boost nutrition while reducing waste.

Tip

Don’t stop at carrots! This pesto works wonderfully with other vegetable tops too—think radish greens, beet leaves, or even broccoli stems. Get creative and use what you have.

At ThanksGiver Schweiz we know that small changes in the kitchen can make a big difference. Turning “waste” into something delicious is a simple step toward more mindful, sustainable eating.

Enjoy your pesto!