Grilled carrots on a bed of Creamy carrot top pesto

Creamy Carrot Top Pesto

This Creamy Carrot Top Pesto is almost more of a dip than a traditional pesto. It is also an excellent sandwich spread, a unique dip for your party veggie platter, and so much more!

Servings 4
Calories 50 kcal
Author Devin Alexander


  • 2 cups loosely packed fresh carrot leaves plucked from stems), roughly chopped about 1 ounce
  • 1 cup loosely packed fresh basil leaves about 3/4 ounce
  • 1 teaspoon freshly minced garlic
  • 3/4 cup plain fat-free Greek yogurt
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon reduced sodium salt substitute


  1. Place the carrot tops, basil, garlic, yogurt, Parmesan, lemon juice, olive oil, salt, and salt substitute in a food processor fitted with a chopping blade. Process the ingredients until they are smooth. Can take up to 5 minutes, so be patient. 

  2. Enjoy immediately or store in an airtight container for up to 3 days.