salad, side dish, summer, vegetable

Carrot Top Pesto & Spiraled Zucchini

Disclaimer: Hamilton Beach provided me with their 3-in-1 Spiralizer in order to conduct this review. All words, recipes and opinions are entirely my own.


Carrot tops don’t get nearly the attention they deserve. For years, I used to chop off the leafy greens that crowned the root and throw them away. That is, until I discovered you can actually make a rather wonderful pesto with them, and get more bang for your buck when you get those beautiful carrots at the market or from your farmer’s basket!


A traditional pesto is made with basil, pine nuts, garlic, Parmesan and olive oil. All these ingredients are wonderful together, but what I love about pesto is you can swap in a wide range of ingredients to come up with your own unique flavours! This was how the creation of carrot-top pesto came to be.

This carrot-top pesto is made with almonds, feta cheese, garlic and olive oil. Tossed with your favourite pasta, or spiralized zucchini (my new favourite!), and you’ve got a flavourful and delicious meal. Not only are you reducing food waste, you’re creating a fun sauce everyone will enjoy!


I loved to eat my carrot-top pesto with spiralized zucchini. I had never eaten spiralized zucchini before, which is raw zucchini cut into pasta-like strings, but it was so delicious! I used the Hamilton Beach 3-in-1 Spiralizer and it was really easy (see the bottom of the page for more information). The flavours are just delicious together, as raw zucchini has a mild flavour so it gives room for the carrot-top pesto to shine.

I’ve included here a short tutorial video I made to show you how to make the carrot top pesto entirely in your food processor.

Yields about 1 cup

Carrot Top Pesto
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  • 1 garlic clove
  • 1/4 cup raw almonds
  • 1 cup carrot greens, rinsed
  • 1/4 cup fresh leafy herb of your choice (basil and parsley both work well)- optional
  • 1/4 cup feta cheese (or grated Parmesan if you want a more classic flavour)
  • 1/4 cup good quality olive oil
  • salt and pepper


  1. In a food process, mix together the garlic and almonds until it is finely chopped.
  2. Add the carrot greens and herbs, then the cheese and olive oil. Add salt and pepper and mix again. Taste and adjust seasoning if required.
  3. Store in a glass jar in the fridge. If you want to make a large patch and freeze some, that works well too.

Best enjoyed with raw spiralized zucchini! 🙂


A note on the Hamilton Beach 3-in-1 Spiralizer:

Hamilton Beach provided me with their Spiralizer to test out for them. I was so thrilled as I could finally try making zucchini noodles. Imagine, noodle-like strings made of zucchini! The Spiralizer is easy to use and comes with three different types of blades. And at $50, it is very affordable. It is very sleek in design and has two speed settings so you can control how fast a vegetable is spiralized. The only downside are the multiple pieces, so unless you’ve got a spot for it, you might find it tough storing it away.