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+ servings

Carrot Top Pesto Sauce

Carrot Top Pesto Sauce, a simple pesto recipe made from fresh carrot greens, pine nuts, parmesan cheese, garlic, and oil. A unique food waste recovery recipe!
4.39 stars (34 ratings)

Ingredients

  • 2 cups carrot tops and stems, chopped (from about 8 medium carrots)
  • cup pine nuts, or seed of choice
  • 2 whole garlic cloves
  • ½ cup extra virgin olive oil
  • ½ cup parmesan cheese, or nutritional yeast
  • teaspoon quality sea salt
  • teaspoon black pepper

Instructions 

  • Wash and prep carrot greens: Start cutting carrot greens from the stem and washing by running under water or soaking in a bowl of water. Use a salad spinner to dry it or lay the carrot tops flat on a plate or kitchen towel.
  • Blend the greens, nuts, garlic, and oil: Toss the cleaned and dried carrot leaves in a food processor. Next, add nuts/seeds and garlic cloves. Pulse until finely chopped, slowly drizzling in olive oil until the chopped ingredients are well coated in oil but still chunky.
  • Add cheese and spices to season: Finish by adding in parmesan cheese (or nutritional yeast if vegan), salt, and pepper. Give the pesto a taste and add more seasonings until it's flavored to your liking

Notes

  • Food waste tips: Use both carrot tops and stems in this recipe to create less waste. Both the carrot greens and their stems are perfectly edible and delicious in pesto.
  • Make it vegan: Omit the cheese and opt for nutritional yeast or vegan parmesan cheese to make this recipe plant-based.
  • Nuts or seeds? Traditional pesto sauce uses pine nuts, but any nuts or seeds are perfect for pesto.
  • Tools Needed: food processor or blender, knife set, cutting board, salad spinner
  • Leftovers & Storage: store pesto in airtight container in refrigerator for up to one week; freeze for up to two months (possibly longer)
  • Nutrition: This carrot top pesto is a good source of vitamin and calcium, and is high in protein per serving. It is also rich in healthy fats, which increase satiety and play a role in cell health.

Nutrition Information

Serving: 1serving, Calories: 194kcal, Carbohydrates: 3g, Protein: 4g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Cholesterol: 4mg, Sodium: 137mg, Potassium: 41mg, Fiber: 1g, Sugar: 1g, Vitamin A: 51IU, Vitamin C: 12mg, Calcium: 127mg, Iron: 2mg