Don't let those beautiful carrot tops go to waste! Turn them into a creamy, vibrant Carrot Top Herb Sauce that's bursting with fresh flavor.
Picture this - you're growing carrots in your backyard or bough a beautiful bundle from the farmer's market with those lush green tops intact. You've got all these greens! Now what?
Every time I bring home a bunch of fresh carrots, I can't bear to throw away the leafy tops. They're too flavorful and nutritious to end up in the compost, especially when they can become something this delicious. But there's only so much carrot top pesto I can actually eat.
This Carrot Top Herb Sauce is one of my favorite low-waste recipes because it's incredibly versatile, packed with fresh herbs, made oil free and comes together in just minutes.
Jump to:
Why You'll Love This Carrot Top Herb Sauce
This creamy herb sauce is fresh, bright, and full of garden-inspired flavor. Carrot tops have a slightly earthy, parsley-like taste that pairs beautifully with basil, fresh oregano, creamy cashews, and tangy lemon. White miso and nutritional yeast add savory depth, while a touch of jalapeño gives the sauce just enough gentle heat.
It's naturally vegan and can easily be made gluten-free by using a certified gluten-free white miso paste. Whether you're looking for a flavorful pasta sauce, a sandwich spread, or just a new way to use carrot tops, this recipe is a delicious way to reduce food waste while making the most of every part of your vegetables.
Get my Plant-based Flavor Booster eBook!
If you like this recipe, you'll love my Plant-Based Flavor Boosters! e-book with over twenty 5-minute sauce, dips & dressings recipes that will jazz up your meals while keeping your health goals in mind!
Why Eat Carrot Tops?
Carrot tops are completely edible and often overlooked. They have a fresh, herbaceous flavor similar to parsley with a slight peppery bite, making them an excellent addition to sauces, pestos, soups, and chimichurri.
They're also a nutritious ingredient, providing fiber along with vitamins A, C, and K and beneficial antioxidants. Using carrot greens is an easy way to embrace a low-waste kitchen while getting even more from your produce.
Ingredient Notes
This recipe keeps the ingredient list simple while building layers of flavor.
- Carrot tops: Use the tender leaves and thin stems, removing any thick or woody stems.
- Fresh basil: Adds sweetness and balances the earthiness of the carrot greens.
- Raw cashews: Blend into a rich, creamy base without dairy.
- White miso: Brings savory umami and a subtle salty flavor.
- Nutritional yeast: Adds a cheesy, nutty depth while keeping the sauce dairy-free.
- Fresh oregano and lemon juice: Brighten the sauce and add fresh herbal flavor.
- Jalapeño: Provides a mild kick without overpowering the herbs.
How to Enjoy Carrot Top Herb Sauce
This sauce is incredibly versatile and tastes delicious served both warm and cold. Try it:
- Tossed with pasta or gnocchi
- Spooned over roasted vegetables or potatoes (makes a super delicious potato salad!)
- Drizzled onto grain bowls
- Spread on sandwiches, wraps, or burgers
- Mixed into cooked rice or quinoa
- Swirled into soups
- Served as a dip for fresh vegetables, crackers, or toasted bread
- Dolloped onto avocado toast
Storage
Store the sauce in an airtight container in the refrigerator for up to 5 days. Stir well before serving, as the sauce may thicken slightly in the refrigerator.
FAQ
They taste similar to parsley with a mild earthy flavor and a slight peppery finish.
Yes. Simply use a certified gluten-free white miso paste (and certified gluten-free nutritional yeast if needed).
If you're using a high-speed blender, soaking isn't usually necessary. Otherwise, soak the cashews in hot water for 20–30 minutes before blending for the creamiest texture.
Yes! Replace the cashews with an equal amount of raw sunflower seeds for a nut-free version. For the creamiest texture, soak the seeds in hot water for 20–30 minutes before blending if you're not using a high-speed blender. The flavor will be slightly different, but you'll still end up with a delicious, creamy herb sauce.
Related
Looking for other recipes like this? Try these:
Recipe
Carrot Top Herb Sauce
Ingredients
- 2 cups carrot top greens, packed washed (use the tender leaves and thin stems; remove thick, woody stems)
- 1 cup raw cashews*
- ½ small sweet onion
- 2 cups fresh basil leaves
- 3 tablespoons fresh oregano leaves
- 2 cloves garlic
- 2 tablespoons white miso paste
- ⅓ cup nutritional yeast
- 3 tablespoons fresh lemon juice
- 1 jalapeño seeds removed
- ¼ teaspoon freshly ground black pepper
- 1 cup water plus more as needed (up to 1⅓ cups)
- salt to taste
Instructions
- Wash the carrot tops thoroughly and remove any thick or woody stems, keeping the tender leaves.
- Add the carrot tops, basil, cashews, onion, garlic, oregano, white miso, nutritional yeast, lemon juice, jalapeño, pepper and 1 cup of water to a high-speed blender or food processor.
- Blend until smooth and creamy, stopping to scrape down the sides as needed. Add additional water, a few tablespoons at a time, until the sauce reaches your desired consistency.
- Taste the sauce before adding salt, as the miso already contributes saltiness. Season with salt to taste. If you'd like a brighter flavor, add an extra squeeze of lemon juice.
- Serve immediately or refrigerate for later.
Notes
Serving Ideas
- Toss with warm pasta.
- Spoon over roasted vegetables or potatoes.
- Drizzle over grain bowls or salads.
- Spread on sandwiches and wraps.
- Serve as a dip with fresh vegetables or crackers.
Leave a Reply