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Carrot Top Tahini

Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

Don't throw out your carrot tops! Use them in this Israeli-inspired carrot top tahini dish to make a flavorful green tahini sauce with a splash of lemon, honey and garlic.

Carrot Top Tahini

Green Carrot-Top Tahini
 1 cup rough chopped carrot greens
 ½ cup chopped flat-leaf parsley
 ½ cup fresh mint, basil, or dill
 3 garlic cloves
 ¼ cup fresh lemon juice
 1 tbsp honey
 3 tbsp Colavita Extra Virgin Olive Oil
 1 ½ cups tahini
 Kosher salt
Za’atar Carrots
 1 bunch carrots (colorful carrots are nice here)
 2 tbsp Colavita Extra Virgin Olive Oil
 2 tbsp za’atar
 Kosher salt
 Freshly ground black pepper
 Garnish: rough chopped carrot tops
Green Carrot-Top Tahini:

Place carrot greens, parsley, mint, garlic, lemon juice, honey, and evoo in food processor. Puree at high speed until a bright green pesto has formed. Add tahini and pulse to mix.


Taste the sauce, it probably needs salt! Adjust seasoning. Leftover tahini can be stored covered in the fridge for up to 5 days.

Za’atar Carrots:

Preheat oven to 375°F. Line a baking sheet with parchment paper.


Cut carrots in half lengthwise and arrange on prepared baking sheet.


Drizzle carrots with evoo, za’atar, salt, and pepper. Roast at 375°F for 20 to 30 minutes, stirring occasionally until tender and browned.


Schmear a platter with a good dollop of Carrot-Top Tahini and arrange carrots on the sauce. Garnish with a drizzle of evoo and additional chopped carrot tops.

Nutrition Facts

Servings 4