Delicious & Easy

Carrot Top Pesto

Ingredients for

Carrot Top Pesto

  • 2 garlic cloves
  • ½ lemon (juiced)
  • 2 cups packed carrot tops, remove larger stems
  • 1 ½ cups packed fresh basil leaves
  • ¼ cup mint leaves
  • 1 tablespoon hemp seeds
  • 1 tablespoon sunflower seeds
  • ¾ cup extra virgin olive oil
  • 2 tablespoons nutritional yeast
  • Salt and pepper to taste

Instructions for

Carrot Top Pesto

  1. Bring a small pot of water to boil and add carrot tops and cook just until the water begins to turn green, about 2 minutes.
  2. Remove from heat, strain, and cool.
  3. Add remaining ingredients except olive oil to a food processor.
  4. Blend on high, slowly adding olive oil through top until combined and desired texture is achieved.
  5. Add more olive oil or water if the pesto is too thick.
  6. Serve over pasta, as a spread, or a dip.

Frequently asked

Questions About This Recipe

How do you make a vegan pesto creamy?

For creamier pesto use pine nuts, cashews, or pistachios.


Notes & Thoughts

Making pesto is a great way to use up a bunch of fresh greens or herbs while packing in a lot of flavor. Use up leftovers for a base smear on avocado toast or freeze into ice cube trays to use like frozen herb cubes.