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.
Recipe by Bakerita | Rachel Conners on April 18, 2021
Prep time: PT10M
Total time: PT10M
Rating
5 stars (2 reviews)
Keywords
carrot top, no waste, pesto, vegan pesto
Ingredients
½ cup nut or seed of your choice (I used pecans)
1 garlic clove
1 lemon (zested + juiced)
½ teaspoon salt
2 tablespoon nutritional yeast (or Parmesan, if not vegan)
3 cups destemmed carrot tops
½ to 1 cup other fresh herbs (I used basil)
⅓ cup olive oil
Categories
Sauces
Steps
Combine all ingredients except the olive oil in your food processor or blender.
Drizzle the oil in as you blend, scraping the sides as needed to get everything fully blended. I like to make it pretty fine since carrot tops can be a little tougher than other herbs.
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 it for up to a year.
Reviews
Erica Creahan on 2025-06-15 (5 stars): I made this two weeks in a row with fresh carrot tops. I always hated throwing those beautiful greens away. It’s literal perfection!
Chloe on 2021-10-23 (5 stars): Super good, followed the recipe exactly! Made it with gnocchi and summer squash
