Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Carrot Top Pesto


Description

Don’t waste any parts of the carrot with this Easy Carrot Top Pesto! This vegan pesto uses a part of the carrot you might otherwise throw away, for a no waste recipe you’ll love.


Ingredients

Scale
  • ½ cup nut or seed of your choiceI used pecans
  • 1 garlic clove
  • 1 lemon, zested + juiced
  • ½ teaspoon salt
  • 2 tablespoon nutritional yeast, optional
  • 3 cups of destemmed carrot tops
  • ½ to 1 cup other fresh herbs, I used basil
  • About ⅓ cup olive oil

Instructions

  1. Combine all of your ingredients except the olive oil in your food processor or blender.
  2. Drizzle the oil in as you blend, scraping the sides as needed to get all it fully blended up. I like to make it pretty fine since carrot tops can be a little tougher than other herbs.
  3. Taste + adjust as needed. Use immediately, or transfer to a jar and keep in the refrigerator for up to a week. You can also freeze for up to a year. 
  • Category: Sauces
  • Method: Food Processor

Keywords: carrot top, pesto, vegan pesto, no waste