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Carrot top pesto in a glass bowl with a silver spoon on black background
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5 from 7 votes

Carrot Top Pesto

Don't throw away those gorgeous carrot tops! Use them instead in this easy and delicious and nutritious carrot top pesto that takes all of five minutes to put together. You can stir it into pasta, of course, but also slather it on bread or use it as a dressing for veggies, including roasted carrots and potatoes.
Prep Time10 minutes
Total Time10 minutes
Course: Sauce
Cuisine: Italian inspired, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 16 tbsp (about 1 cup)
Calories: 65kcal

Ingredients

  • 2 cups (packed) carrot tops (or carrot greens. Tough stems removed, leaves chopped coarsely)
  • ¼ cup pistachio nuts
  • 2 cloves garlic
  • ½ to 1 teaspoon ground cumin (start out with ½ teaspoon and add more if you want)
  • 3 tablespoons lemon juice (approx 1 large lemon)
  • Salt and ground black pepper to taste
  • ¼ cup extra virgin olive oil

Optional add ins

Instructions

  • Place all the ingredients except the oil in a food processor. If using nutritional yeast or parmesan, add them at this time. Don't add both--use one or the other.
  • With the blade running, drizzle in the olive oil through the feed tube. Make sure you have enough salt and pepper in there before you scrape the pesto out of the bowl.

Nutrition

Serving: 1tablespoon | Calories: 65kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 25mg | Calcium: 104mg | Iron: 3mg