Carrot Pesto
Carrot pesto is a vibrant, sustainable twist on classic pesto using carrot tops or roasted carrots—perfect for pasta, toast, or freezing.
Print Recipe
Ingredients
The Carrot Top pesto Version
- 1 cup carrot greens (stems removed)
- 1/2 cup fresh parsley or basil (optional for extra flavor)
- 1/4 cup nuts or seeds (walnuts, almonds, pumpkin seeds)
- 1-2 garlic cloves
- 1/4 cup grated Parmesan (or nutritional yeast if you’re dairy-free)
- Juice of 1/2 lemon
- 1/3–1/2 cup olive oil
- salt and pepper to taste
The Roasted Carrot pesto Version
- 2 roasted carrots (just roast at 400°F for ~25 mins with a bit of oil)
- 1/4 cup nuts/seeds
- 1-2 garlic cloves
- Juice of 1/2 lemon
- 1/3-1/2 cup olive oil
- salt and pepper to taste
Instructions
- Toast your nuts or seeds if you’ve got the time. Totally optional but highly recommended
- Blend it all together. Add olive oil a little at a time until it’s creamy and dreamy.
- Taste and tweak. More lemon? More cheese? More garlic? You’re the boss here.
Notes
*Calories are approximate per tablespoon
Servings: 4 servings
Calories: 63kcal
