Step inside my little tavern kitchen, where nothing goes to waste and every green leaf carries its own bit of magic. This Root Vegetable Top Pesto is a true kitchen witch’s recipe—crafted from carrot tops and beet greens that might otherwise be tossed aside, blended with toasted pumpkin seeds for warmth and honeyed garlic for a whisper of sweetness. It’s rustic, nourishing, and just the sort of spread you’d find served on dark bread by the fire after a long day’s journey.
Pesto made with root vegetable tops isn’t tied to a single holiday, but it shines brightest in the late summer through fall, when carrots, beets, and other root vegetables are freshly harvested and their greens are at their most vibrant. In traditional kitchens—and certainly in any good tavern—this kind of recipe fits the spirit of harvest season, when cooks make use of every part of the crop. While it’s not a dish you’ll usually see on holiday tables, it carries the cozy, communal energy of autumn feasts and can be a wonderful addition to gatherings like harvest suppers, equinox celebrations, or even rustic holiday spreads where guests share breads, cheeses, and seasonal produce.
I used the root vegetable tops from my Herb Roasted Root Vegetables with Oregano Garlic Honey. Check out my Oregano Garlic Honey recipe as well!
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Ingredients
~*~*~ see recipe card for quantities ~*~*~
- carrot tops
- beet tops
- toasted pumpkin seeds
- honeyed garlic cloves (or regular garlic)
- nutritional yeast (or parmesan)
- lemon juice
- sea salt
- extra virgin olive oil
Instructions
- Rinse the carrot tops and beet greens thoroughly, then pat dry.
- Finely chop the carrot tops and beet greens.
- In a food processor, combine the greens, pumpkin seeds, honeyed garlic, nutritional yeast (or Parmesan), lemon juice, olive oil and salt. Pulse until finely chopped.. Taste and adjust with more salt, lemon, or olive oil as needed.
- Eat as a dip or incorporate into a fun recipe!
Hint: Carrot tops and beet greens can sometimes carry a touch of bitterness. To keep your pesto balanced and bright, make sure to use the young, tender leaves and pair them with enough lemon juice to lift the flavor. If your greens are on the stronger side, a small handful of fresh basil or parsley stirred in will mellow things out—just the trick any good tavern cook would know.
Substitutions
- Pumpkin seeds → Swap with walnuts, almonds, or sunflower seeds for a different nutty depth.
- Carrot tops & beet greens → Can be replaced with kale, spinach, arugula, or other soft leafy greens if root tops aren’t on hand.
- Honeyed garlic → Regular raw garlic, roasted garlic for a milder taste, or even garlic confit for extra richness.
Variations
- Spicy: Add a pinch of red pepper flakes or a small fresh chili before blending for a warming kick—perfect for travelers who like their tavern fare with fire.
- Deluxe: Stir in a drizzle of truffle oil or fold through a handful of fresh basil and aged Parmesan for a richer, feast-worthy spread.
- Kid-Friendly: Use mild spinach in place of beet greens, go easy on the garlic, and add a touch of extra honey for a smoother, slightly sweeter pesto little ones will enjoy.
Equipment
- Sharp knife & cutting board (for trimming greens and chopping garlic)
- Skillet (for toasting pumpkin seeds until golden and fragrant)
- Food processor or mortar & pestle (depending on whether you’re a modern cook or a true tavern traditionalist)
- Measuring cups & spoons
- Spatula or wooden spoon (to scrape down the sides as you blend)
- Glass jar or crock with lid (for storing your finished pesto)
Root Vegetable Pesto with Toasted Pumpkin Seeds & Honeyed Garlic
Equipment
- 1 sharp knife and cutting board
- 1 skillet or small pan for toasting the pumpkin seeds
- 1 Food Processor
- 1 wooden spoon for stirring and tasting
- 1 jar with a tight lid to store pesto
Ingredients
- 1 cup carrot tops
- 1 cup beetroot tops
- ½ cup toasted pumpkin seeds
- 1-2 cloves honeyed garlic or regular garlic
- 1 lemon juiced
- ½ tsp sea salt
- ½ cup extra virgin olive oil + a drizzle to finish
Instructions
- Rinse the carrot tops and beet greens thoroughly, then pat dry.
- In a food processor, combine the greens, olive oil, toasted pumpkin seeds, honeyed garlic, nutritional yeast, lemon juice and salt.
- Pulse until finely chopped
- Taste and adjust with more salt, lemon or olive oil as needed.
- Enjoy as a snack, dip, or incorporate into another fun recipe.
Storage
Spoon your pesto into a clean glass jar or crock, smoothing the top and pouring a thin layer of olive oil over the surface to help preserve its color and flavor. Kept sealed in the refrigerator, it will stay fresh for 5–7 days. For longer keeping, freeze the pesto in small portions (an ice cube tray works well), then transfer the frozen cubes to a pouch or container—perfect for quick tavern-style meals on busy days.
FAQ
Absolutely! Spinach, arugula, or kale work beautifully—just be mindful that sturdier greens may need a touch more olive oil to reach the right texture.
Yes! Use a mortar and pestle for a more rustic, hand-ground texture. It takes a bit longer but adds extra charm.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this recipe:
