A bright, fresh, and super easy carrot top & almond pesto. You can eat it as a dip or use it as a sauce for pasta or any grain.
Next to hummus, pesto is one of my favorite foods. I eat it as a dip, as a spread, and as a sauce to smother a big ol’ batch of pasta. For real, what could be better than spaghetti or penne noodles dripping with delicious and garlicky pesto? Not much. Not much at all.
This magical pesto is a twist on the typical basil and pine nuts because it’s made with carrot tops, you know, the long shaggy greens stems that are attached to carrots, and almonds. Did you know that you can eat carrot greens? You can (unless you’re allergic to carrots or carrot tops, then you shouldn’t), and it’s a great way to reduce food waste.
HOW TO MAKE CARROT TOP PESTO
STEP ONE
The first thing that you’ll want to do is make sure that you buy organic. The idea of pesticides soaking into my greens, and my root vegetables, is an uncomfortable thought, so I buy organic whenever I can, especially if the produce doesn’t have a thick skin that you peel away, such as avocado, bananas, or melon.
STEP TWO
Cut the greens away from the carrots and soak them in a bowl of clean water. Swish them around in the water to remove any dirt that may be stuck to the leaves. Rinse well and pat dry.
STEP THREE
Toast a couple of cups of raw almonds in a skillet.
STEP FOUR
Put the almonds, carrot top greens, basil, oregano, garlic, olive oil, vegan parmesan, lemon juice, and sea salt in a food processor and grind into a perfectly delicious pesto.
HOW TO STORE PESTO
Store it in an airtight container in the refrigerator for up to 5 days.
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CARROT TOP & ALMOND PESTO
Equipment
- food processor
Ingredients
- 2 cups 346 g raw almonds
- 2 cups 82 g coarsely chopped carrot top greens
- 1 cup 41 g coarsely chopped basil
- 1 teaspoon fresh Italian oregano leaves
- 1 garlic clove sliced
- 1 cup 240 ml extra-virgin olive oil
- ½ cup vegan parmesan we use Go Veggie brand
- 1 tablespoon 15 ml lemon juice
- ½ teaspoon finely ground sea salt
Instructions
- Heat a skillet on medium heat and add the almonds. Toast for approximately 4 minutes, or until they begin to brown. Stir frequently. Let cool for 5 minutes.
- Remove the carrot top greens from the carrots and soak in a large bowl of water. Swish the greens to remove any dirt that’s stuck to the leaves. Rinse well and pat dry , coarsely chop, and place in your food processor with the almonds, basil, oregano, garlic, olive oil, Parmesan, sea salt, and lemon juice. Process for approximately 30 seconds, scrape the sides, and process for another 30 seconds, or until it is a thick, slightly oily, paste. Add more salt and/or garlic if desired and process again.
Notes
Nutrition
The Vegan 8 says
This is so different and creative, I would never even consider using the carrot tops before! Wow! Great idea Linda!
Linda Meyer says
Thank you! They make a great pesto, Brandi. 🙂
alisamarie says
This is such a great no waste recipe and reminds me that I need to pick up a carrot bunch sometime soon! I get in the habit of buying the organic carrots at TJ's, which are topped.
Linda Meyer says
Thank you, Alisa!
Sarah Newman, Vegan Chickpea says
I love pesto too! I've never used the tops of carrots before but this seems like the perfect way to utilize them! Great idea 😀
Linda Meyer says
It feels so good not to throw them away. 🙂
Kristina says
I honestly did NOT know the greens were edible! (I somehow was under the impression they were poisonous - so funny where we get ideas?) I am intrigued by the pesto!
Linda Meyer says
I thought they were poisonous too, until I saw them in a salad at a well known restaurant. After a little research I learned that they are not, and if they were the FDA would require grocery stores remove them, like rhubarb leaves. Who knew? 🙂
Amy Katz from Veggies Save The Day says
I feel guilty for throwing out the carrot greens all these years! I've tried adding them to smoothie and didn't care for the taste, but I bet they work great in savory applications like pesto.
Linda Meyer says
I haven't tried them in a smoothie, I'd imagine that they would be bitter. Definitely try them in pesto with a variety of fresh herbs and garlic, they're so good!
Dianne says
I love all kinds of pesto, but I've never thought to make it with carrot tops. Such a genius idea!
Linda Meyer says
Thanks! I use all kinds of greens to make pesto, this seemed like a natural thing to do. 🙂
Jenn says
Sounds delicious. Pesto is one of my favorite things too - even MORE than hummus!
Linda Meyer says
Thanks, Jenn! I love them both, choosing one would be like picking a favorite child, I couldn't do it. 😉
Becky says
I love that you are using carrot greens! They're so fun, and this pesto looks awesome.
Linda Meyer says
Thanks, Becky! I don't know what took me so long.
Christine @ Run Plant Based says
This sounds great, love the use of carrot greens. I've been putting them in smoothies, but this is much more fun!
Linda Meyer says
Thanks! I haven't tried them in a smoothie, now I have too. 🙂