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A spoon of pesto on a silver platter with a jar of pesto and carrots in the background


A delicious, savory, and easy pesto made with carrot top greens and almonds.
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Course: sauce
Cuisine: Mediterranean, Vegan
Keyword: carrot top pesto, vegan pesto
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 8 Servings
Calories: 297kcal
Author: Linda Meyer


  • 2 cups 346 g raw almonds
  • 2 cups 82 g coarsely chopped carrot top greens
  • 1 cup 41 g coarsely chopped basil
  • 1 tsp fresh Italian oregano leaves
  • 1 garlic clove sliced
  • 1 cup 240 ml extra-virgin olive oil
  • 1/2 cup vegan parmesan we use Go Veggie brand
  • 1 tbsp 15 ml lemon juice
  • ½ tsp finely ground sea salt


  • 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.


The Nutrition Facts are an estimate only.
Do not eat if you're allergic to carrots or carrot top greens.


Calories: 297kcal | Carbohydrates: 16g | Protein: 14g | Fat: 21g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 316mg | Potassium: 349mg | Fiber: 4g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 13.2mg | Calcium: 271mg | Iron: 3.5mg