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Carrot Top Pesto

  • Author: Bakerita | Rachel Conners
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 cup pesto 1x
  • Category: Sauces
  • Method: Food Processor
  • Diet: Vegan


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.


  • 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


  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. 

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