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Carrot Top Pesto Potato Salad

This pesto potato salad is made with carrot top pesto for the perfect spring side dish! Baby potatoes, pesto and greens make up this delish bowl.
5 from 6 votes
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  • 3 pounds baby yukon gold potatoes, or any baby potatoes!
  • 1 cups carrot top greens, rinsed and patted dry
  • ½ cup packed fresh basil leaves
  • ¼ cup finely grated parmesan cheese
  • 2 garlic cloves, minced
  • 3 tablespoons toasted pine nuts
  • 1 teaspoon freshly squeezed lemon juice
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon crushed red pepper flakes
  • ½ cup olive oil


  • Place the potatoes in a pot and cover them with cold water. Bring the water to a boil and cook the potatoes for 15 minutes, or until fork tender. Drain the potatoes and toss with the pesto. Toss in a handful of microgreens or arugula greens. You can serve this warm or cold!
  • While the potatoes boil, place the carrot tops, basil leaves, cheese, garlic, pine nuts, lemon juice, salt, pepper and pepper flakes in the bowl of your food processor and pulse and blend until small pieces remain. Stream in the oil with the processor running until the mixture is combined and smooth. Taste the pesto and season with additional salt and pepper if you’d like.
  • Spoon the pesto over the potatoes, tossing well and using as much as you’d like. I start with about ¼ cup and go from there. You can store the extra pesto in a sealed container in the fridge for a week and you can freeze it for up to 3 months!

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