Vegan Carrot Top Pesto

I have always loved a good pesto. Whether it be on crackers or pasta, this delectable dip is definitely an easy way to get some greens in. However, this pesto isn’t your average pesto made with basil leaves. Instead, I decided to use carrot top greens!

Since I am always looking for ways to reduce my waste (especially food waste), I decided to give this recipe a go. I actually saw from some zero waste guy on Instagram that he always utilizes his carrot greens, so I thought I should too!

This vegan carrot top pesto turned out so delicious. It has just the right amount of saltiness, with a hint of lemon and garlic. Plus, carrot top greens (unsurprisingly) have an extremely high content of vitamins and minerals!

vegan pesto

When making this pesto, make sure you thoroughly wash the greens. They often have traces of soil and other dirt on them. I simply cut off the stems, then placed the leaves in a colander before washing and draining.

I’ve even seen some recipes that calls for blanching the greens first. I haven’t tried doing that yet, but I’m sure it would help break down the greens a bit more before blending it.

Once your carrot leaves are rinsed and drained, make sure to chop off the stems. It’s OK if the stems on some of the shorter leaves are still on, but try to chop off the majority of them.

After this, you will simply place all your ingredients in a blender and blend on high for 2 or more minutes (depending on the power of your blender).

And that’s it! It really is that simple.

This vegan pesto does best stored in an airtight container in the fridge for up to a week. Give this recipe a try and let me know what you think!


Ingredients:

  • 1.5 cups carrot top greens
  • 3 tbsp avocado oil
  • 4 tbsp pine nuts
  • 2 tbsp nutritional yeast
  • 3-4 tbsp lemon juice
  • 2 large garlic cloves
  • 2 tbsp water
  • 1/4 tsp himalayan salt

Directions:

  1. Thoroughly rinse and drain carrot top greens, then chop off the stems
  2. Add all ingredients to a blender and blend on high for 2 or more minutes
  3. Store in an airtight container for up to a week in the refrigerator

And there you have it! A vegan carrot top pesto that is quick, healthy, tasty, and reduces some food waste!

You can use this pesto on crackers, sandwiches, in pasta/gnocchi, or anything else your heart desires! It has a slight saltiness and the perfect balance of garlic and lemon.

I’m curious, what’s your favorite way to use pesto?

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