Roasted Carrots with Carrot-top Pesto

Serves 6

20 Minute Prep Time

By Morgan Shupe on April 14, 2016 , categorized in Dinner

roasted carrots and pesto

When you buy fresh carrots from the farmer’s market or the grocery store, the tops often get tossed. Save them from the landfill by making  flavorful pesto, to go with roasted carrots or crudité. If you don’t have enough carrot-tops (about 2 ½ cups) for the recipe below, you can just add less oil and garlic. Or add fresh basil to complement the flavor of carrot-tops.


  • 3 lbs garden carrots with tops
  • 1 Tbsp + 1/2 cup olive oil
  • Salt and pepper, to taste
  • 4 Tbsp pine nuts, almonds, or pumpkin seeds
  • 3 cloves garlic
  • 1 lemon, juiced


  1. Preheat oven to 400F.

  2. Cut tops off carrots and set aside.

  3. Toss carrots in 1 tablespoon olive oil, salt and pepper. Lay on baking sheet in a single layer.

  4. Bake carrots for 25 to 30 minutes or until golden.

  5. While carrots are roasting, combine nuts and garlic in food processor and blend until a paste forms.

  6. Add carrot tops (approximately 2 ½ cups), remaining ½ cup olive oil and lemon juice and puree until smooth. Season with salt.

  7. Toss roasted carrots with carrot-top pesto.

  8. Alternatively, skip roasting carrots and use pesto as a dip to serve with raw carrots. Or spiralizer carrots and toss in pesto for a vegetable pasta.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.