I love using things that would otherwise be wasted and carrot tops are one of those things. Oftentimes you don’t even get an opportunity to use them as the greens usually get cut off before being sold at the grocer. But you can find carrots with the tops still on them at some grocery stores, farmers markets, and if you grow them yourself.

Not Poisonous!

I used to think carrot tops were poisonous, and I’m not alone in that thought. About ten years ago the New York Times published an article titled, The Toxic Salad, about carrot greens, and the title was so sensational that people took from just reading the title that carrot tops were toxic. The article really focused on the dangers of other plants in the same family as carrots, Apiaceae, that are toxic carrot mimickers in your yard and in the wilderness, like poison hemlock, wild parsnip, cow parsnip, fools parsley, and giant hogweed. Domestic carrot greens from your farmers market, grocer, or that you’ve sowed in your garden are not poisonous and are safe to eat. I would not recommend foraging for and eating wild carrots unless you are specifically trained to do so, as eating the wrong thing can have dire, even fatal consequences.

Health Benefits of Carrot Tops

Carrot tops are peppery flavor and slightly bitter, similar to arugula or parsley.  The bitterness comes from alkaloids, a natural plant defense mechanism, similar to spinach, arugala, kale, etc. The tops are a common market item in Europe and commonly used in French cooking in soups, quiches, pesto, omelettes, and more.

Like other greens, they are packed with chlorophyll, an excellent source of magnesium. They’re also full of potassium, and vitamin K. Per cup, carrot greens contain:

As with other greens, it’s best to purchase organic carrot tops to avoid pesticides and other sprays. Pick greens that are fresh and green, not limp. In fact, you should buy carrots with the tops on them because you can see just how fresh the vegetable is by the condition of the greens. According to Cooks Illustrated, attached to the carrot, greens can stay fresh-looking for up to 3 weeks, which seems like an awfully long time to me. However, the greens do pull moisture from the carrot root, which is why most people remove the greens from carrots to keep carrots fresh and crisp in storage. Separate from the root, carrot tops quickly wilt, so store them separately in a damp towel for no longer than a day.

Making Oil-Free Pesto

I used to think oil was essential to making pesto, but that’s just not the case. Oil simply thins out the processed veggies and nuts, turning something very healthy into something loaded with fat and calories! You can achieve the same this result with vegetable stock or even water. Cheese is also completely unnecessary, and you can get a cheesy flavor without it by using nutritional yeast.

Here’s how to make oil-free carrot top pesto:

Roughly chop the carrot tops and add them along with all of the pesto ingredients except the stock/water to a food processor fitted with the S-blade. Run the processor until everything is finely chopped.

Put the lid back on and while running, drizzle in some of the stock,  water, or aquafaba (liquid from a can of white or garbanzo beans) and blend until your pesto has your desired consistency.

Use this same technique for making other oil-free pesto, including basil, arugula, garlic scape, and more. When making sun-dried tomato pesto, simply reserve the water you soaked the dried tomatoes in and use during the final blending.

Buying carrots with the tops is a great way to know you are getting the freshest of carrots. Plus, they provide additional produce, something that is often just cut off and wasted at the market. Help reduce food waste and add more leafy greens to your diet by eating carrot tops. I think you’ll like them!