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Carrot Top Pesto


No-waste cooking is trending in the food world right now so I thought that was the perfect time to post this carrot top pesto recipe. You can always use the greens on your vegetables instead of throwing them away. One important thing is to remove the stems when you bring your vegetables home because they steal moisture from the vegetables.

Carrot top pesto is a fresh tasty version of pesto that I love to make in the spring. If you have been following my blog you know I will make pesto out of anything. I love changing it up to use seasonal greens and herbs. This carrot top pesto goes great on my spelt pizza crust, but you can also drizzle it over roasted carrots, as a sauce on pasta, in soups, on sandwiches, basically wherever you normally use pasta. Also, you don’t have to use a food processor to make pesto. If I am away from my home kitchen I just finely chop all of the ingredients for a more textured pesto and it tastes just as great.

Check out some of my other pesto recipes for more inspiration:

Carrot Top Pesto

Don't throw away your carrot tops!!!!! They make a fresh tasty pesto.
Servings 4
Prep Time 5 minutes
Total Time 5 minutes


  • Food processor


  • 1 cup carrot tops plus more for serving
  • 1 cup basil leaves plus more for serving
  • ¼ cup mint leaves plus more for serving
  • 1 clove garlic peeled
  • 2 Tbsp walnuts
  • 2 Tbsp nutritional yeast
  • Juice from ½ lemon
  • cup olive oil plus more for drizzling
  • Salt and pepper to taste


  • Pulse pesto ingredients in a food processor until combined
    Carrot Top Pesto


If you do not have a food processor you can hand chop all of the ingredients for the pesto.
Course: Homemade Staples, Sauces
Cuisine: American-Italian Inspired
Keyword: Easy Recipe, Homemade Staples, no-waste cooking, Quick & Easy, Sauce

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.

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