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Carrot top pesto in black and white ceramic jar

Creamy Peanut Carrot Top Pesto

Repurpose carrot tops into this creamy carrot top pesto with a ginger kick, a hint of sweetness, and a rich buttery texture from ground peanuts.
Course sauces
Cuisine dairy free, gluten free, grain free, healthy, nightshade free, paleo, refined sugar free, soy free, sugar free, vegan, whole30
Prep Time 10 minutes
Servings 6
Calories 31kcal


  • Blender


  • 1 bunch carrot top greens about 1 packed cup
  • 1 inch fresh ginger
  • 4 tbsp coconut milk
  • 1 pinch real salt
  • 1 tbsp water
  • 1 tbsp dry roasted peanuts


  • Put 1/3 of the carrot tops into a blender with gingber, coconut milk, salt and water. blend until smooth and evenly combined.
  • Add half the remainig carrot tops blending until combined and repeat with the remaiing carrot tops.
  • Add peanuts and pulse until you have the desired texture.


  • While you don't need to destem the entire carrot top, this recipe tastes best if you cut off and remove the stems at the bottom of the greens. That is the stems with no leaves attached. 
  • This carrot top ginger will have a ginger kick. If you don't like ginger or are sensitive to the flavor, consider cutting the ginger in half or omitting. 
Substitutions: If you don't enjoy or can't eat coconut, substitute the coconut cream with heavy whipping cream. 


Calories: 31kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 19mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Calcium: 2mg | Iron: 1mg