I’ve mentioned before that you can make pesto out of just about anything, but I’m always surprised when friends are stunned by different variations on the herb spread. My favorite is with beet greens, spicy radish greens, and most recently, this carrot greens pesto.
We’ve received lovely carrots from the CSA this year, and I usually keep the greens in the freezer, along with my other trim, to use to make vegetable stock. When this batch arrived I was in the mood for pesto, and it was as easy as that. We had a big jar of sunflower seeds so I subbed those for the nuts, plus the regular olive oil, lemon juice, cheese, and garlic mix. A quick buzz in the food processor and we had a nice pesto to snack on. It was lovely with the radishes, which also came from the farm, on top of wheat crackers.
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Carrot Green and Sunflower Seed Pesto
- Total Time: 15 mins
- Yield: 2 cups 1x
Description
Carrot greens and sunflower seeds are a new take on a versatile pesto spread that pairs well with hearty crackers.
Ingredients
- 1 bunch carrot greens and stems, washed and dried
- 1 garlic clove
- 1/4 cup (60 ml) sunflower seeds
- 1/4 cup (60 ml) Parmigiano Reggiano
- 1/2 cup (120 ml) olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt
- Freshly ground black pepper
Instructions
- Combine the carrot greens, stems, garlic clove, sunflower seeds, and cheese in a food processor.
- Buzz until a chunky texture begins to form, then add in the olive oil and lemon juice and process until the mixture is thoroughly combined and desired consistency.
- Season with salt and pepper.
- Prep Time: 15 mins
- Cook Time: 5 minutes
- Category: Condiment
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
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Frequently Asked Questions
Can I use the stems as well as the carrot green leaves?
Yes — this recipe calls for “1 bunch carrot greens and stems” and uses both together. The stems blend down just as easily as the leaves in the food processor, so there is no need to separate them. 
Why use sunflower seeds instead of pine nuts or walnuts?
The author swapped in sunflower seeds simply because “we had a big jar” on hand from the CSA haul — they are a natural 1:1 substitute for nuts in pesto and provide a similar richness at a lower cost. Any neutral seed or nut will work in the same ¼ cup quantity.
How chunky or smooth should the pesto be?
The instructions call for buzzing the greens, seeds, and cheese until “a chunky texture begins to form” before streaming in the ½ cup olive oil and continuing to process to your preferred consistency. Stop early for a coarser spread or run it longer for a smoother result.
What does this pesto pair well with?
The article specifically served it with fresh radishes on top of wheat crackers. It is versatile in the same way as any herb pesto — toss with pasta, spread on toast, or use as a dip.
This is delicious – a great alternative to the more traditional pesto, and definitely more budget friendly using sunflower seeds. Make it – you won’t be disappointed!