5 from 1 vote
Cashew Carrot Top Pesto with Roasted Carrots. Once you taste a carrot top you will never throw it away again! Gluten free, Healthy, Nutritious |abraskitchen.com
Cashew Carrot Top Pesto with Roasted Carrots
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

Stop throwing away your carrot tops! You are missing out on the most delicious cheesy cashew carrot top pesto which pairs perfectly with roasted carrots.

Servings: 4 servings
Calories: 353 kcal
Author: Abra Pappa
  • 1/4 cup toasted cashews
  • 1 garlic clove
  • 1 cup loosely packed carrot tops
  • 1/4 cup fresh parsley
  • 1/4 cup grated pecorino Romano cheese or Parmigiano Reggiano
  • 1/8 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 6 tbsp olive oil
  • 2 large bunches of carrots trimmed and cut into 2” pieces
  • 1 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  1. Preheat oven to 350° spread cashews out, in a single layer, on a sheet tray. Roast in oven for 5 minutes, toss, continue roasting for 2 more minutes. Set aside
  2. In the bowl of a food processor pulse cashews and garlic until they resemble sand. Add carrot tops, parsley, cheese, salt and pepper. Pulse until smooth and well combined. Drizzle in olive oil and continue pulsing until well combined. If pesto becomes stiff and collects together like a large ball add more olive oil or a splash of vegetable stock.
  1. Preheat oven to 350.
  2. Toss carrots with olive oil and spices. Spread out in a single layer on a baking sheet. Roast in oven for 20 minutes, tossing once during cooking.
  3. Remove from oven, toss with pesto.
Nutrition Facts
Cashew Carrot Top Pesto with Roasted Carrots
Amount Per Serving
Calories 353 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 5g31%
Cholesterol 6mg2%
Sodium 464mg20%
Potassium 166mg5%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 2g2%
Protein 6g12%
Vitamin A 5580IU112%
Vitamin C 53.7mg65%
Calcium 287mg29%
Iron 6.3mg35%
* Percent Daily Values are based on a 2000 calorie diet.