The Truth About Carrot Greens
and Why They Make a Delicious Pesto
It happened again recently — I was sharing a few photos of my rooftop harvest, a mix of baby carrots with their bright green tops still attached. A friend messaged me, excited about the colors… until I mentioned I’d be making carrot greens pesto later that day.
Her reply?
“Wait, Émely — aren’t carrot greens poisonous?!”
There it was. That myth. Again.
So let’s sit down and talk about it — because I think it’s time we clear the air (and our plates) about one of the most misunderstood and underused ingredients in the home garden.
The Lie You’ve Been Told About Carrot Greens
You might have heard the same thing. Maybe it came from a blog, a food show, or even a well-meaning friend:
“Don’t eat the tops. Carrot greens are toxic.”
But here’s the truth:
❌ Carrot greens are NOT poisonous.
They are not dangerous, toxic, or deadly. You are not going to keel over from a spoonful of pesto.
This myth is one of those unfortunate food tales that spread like wildfire — usually sparked by a half-understood fact that gets taken wildly out of context.
Yes, carrot tops contain alkaloids — naturally occurring compounds also found in completely normal, commonly eaten vegetables like:
🍅 Tomatoes
🥔 Potatoes
🍆 Aubergines (eggplant)
And guess what? Those same alkaloids help protect the plant, and in reasonable quantities, they’re absolutely safe — and can even be beneficial.
Why You Should Eat Carrot Greens
Carrot greens are:
🌿 Rich in chlorophyll, vitamin K, and antioxidants
🌿 Wonderful for gut health and blood sugar balance
🌿 A gentle support for your immune system and detox pathways
🌿 Slightly bitter (in a good way), which helps stimulate digestion
And — perhaps most importantly — they’re delicious.
They have a fresh, earthy, herbaceous flavor that sits somewhere between parsley and celery leaf, with a peppery bite that adds complexity to pesto, soups, grain salads, and green sauces.
I especially love them in pesto — because it’s a no-waste, full-circle moment.
You harvest the carrots for a roast or salad… and the greens become the star of the next meal.
My Carrot Greens Pesto (and How to Use It)
When I make carrot greens pesto, I often blend them with:
Olive oil
A small clove of garlic
Toasted sunflower or pumpkin seeds
A squeeze of lemon
Nutritional yeast (or parmesan, if you like)
A handful of whatever herbs I have on hand (basil, parsley, even mint)
It’s zingy. Fresh. A little wild. And absolutely perfect over grilled veggies, stirred into pasta, or spooned onto a slice of sourdough with a poached egg on top.
If you’re still on the fence, I invite you to try it once. Just once. You might discover a new favorite — and your compost bin will be one handful greener.
Ready to Taste It for Yourself?
I’ve written out the full Carrot Greens Pesto recipe for you — including all my tips for substitutions, storage, and how to make it work even if your carrot tops are a little past their prime.
👉 Click here to download the full recipe
And if you ever feel like chatting about food myths, garden discoveries, or turning unexpected ingredients into something magical — just send me a message. My inbox is always open for a good food chat.
To embracing the whole harvest — roots, greens, and all,
Émely 🌸
#ThatTinyGardenLife