Packed with flavour, this vegan carrot top pesto is the perfect topping for pasta, rice, pizza, salads and even eggs.
Packed with flavour, this vegan carrot top pesto is the perfect topping for pasta, rice, pizza, salads and even eggs.
Zero-Waste Cooking: Inspired by Tom Hunt’s Root to fruit manifesto, this recipe uses the leafy green carrot tops (like in my Carrot Top Soup) which often go to waste. Blended with basil, a hint of mint, lemon juice, almonds and olive oil, they make a really tasty sauce.
How to use this carrot top pesto
This carrot top pesto is really versatile. It is perfect for pasta and grains but can also be used as:
- A spread: On sandwiches, toasts, flatbreads, and pizzas.
- As a seasoning: Stir a spoonful into soups for an added boost of flavour or drizzle it over roasted vegetables or eggs.
- As a dip: serve with crackers, raw vegetables, fries, and breads.
Top Tips
Is it necessary to blanch the carrot tops before blending?
There is no need to blanch or cook the carrot tops beforehand. Instead, you can simply blitz the raw ingredients in a food processor or blender until you get your desired consistency. I prefer mixing the olive oil afterwards to avoid any bitter aftertaste.
Substituting the almonds
Instead of pinenuts (they have become so expensive!), I have used almonds which can easily be swapped for cashews. For maximum flavour, make sure you use some high-quality extra virgin olive oil.
Storage Tips
This carrot top pesto can be stored refrigerated in an airtight container for about 4–5 days. To keep the pesto vibrant and green, simply pour a thin layer of olive oil on top pf the pesto before closing the jar or container.
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In this post
How to make this carrot top pesto recipe
Ingredients needed
To make this carrot top pesto you will need:
- leafy green carrot tops from 1 bunch of carrots
- garlic
- basil
- mint leaves
- unsalted almonds
- extra virgin olive oil
- salt
- lemon juice
- pepper
Step 1: Blitz ingredients
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.
Step 2: Store or serve this carrot top pesto
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.
I hope you enjoy this carrot top pesto recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Carrot Top Pesto [vegan]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 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
Instructions
- 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.
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/carrot-top-pesto-vegan/
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