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Carrot Top Pesto | The Flexitarian

Carrot Top Pesto [vegan]

Packed with flavour, this vegan carrot top pesto is the perfect topping for pasta, rice, pizza, salads and even eggs.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Raw Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Sauces & Condiments
Cuisine Italian
Servings 2 small jars
Calories 783 kcal


  • Food Processor
  • bowl


  • leafy green carrot tops from 1 bunch of carrots
  • 2 garlic cloves crushed
  • 28 g basil
  • 10 g mint leaves
  • 75 g unsalted almonds
  • 125 ml extra virgin olive oil
  • 1/2 tsp salt
  • 2 Tbsp lemon juice
  • pepper


  • Roughly chop carrot tops, basil and mint. Place in food processor with crushed garlic and almonds. Blitz together until the mixture has a fine texture.
  • Transfer to a bowl. Mix in olive oil, salt and lemon juice. Season with some freshly ground pepper. Transfer to airtight jars. Keep refrigerated when not using.


Calories: 783kcalCarbohydrates: 11gProtein: 9gFat: 81gSaturated Fat: 10gPolyunsaturated Fat: 11gMonounsaturated Fat: 57gTrans Fat: 1gSodium: 594mgPotassium: 363mgFiber: 5gSugar: 2gVitamin A: 952IUVitamin C: 11mgCalcium: 143mgIron: 3mg
Keyword carrot, pesto
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