Go Back
+ servings
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.
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 297 kcal
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


  1. 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.
  2. 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.

Recipe Notes

The Nutrition Facts are an estimate only.

Do not eat if you're allergic to carrots or carrot top greens.

Nutrition Facts
Amount Per Serving
Calories 297 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 2g13%
Cholesterol 2mg1%
Sodium 316mg14%
Potassium 349mg10%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 1g1%
Protein 14g28%
Vitamin A 180IU4%
Vitamin C 13.2mg16%
Calcium 271mg27%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.