Carrot Top Pesto

5 from 3 votes

This is a great way to use something that would otherwise be wasted. Carrot tops are full of beneficial potassium, vitamins C and K, calcium, and magnesium, and flavor!

Course: Spreads, Dips, Sauces, and Dressings, Zero Waste

Cuisine: Gluten-Free, Nut-Free, Soy-Free

Keyword: carrot tops

Calories: 535.9kcal

Ingredients

green tops from 6 carrots about 1½ cups, well-washed and patted dry
a few basil leaves and stems if desired
½ cup pine nuts or other nuts or seeds you like
4 cloves garlic
2 Tablespoons nutritional yeast
¼ teaspoon salt or more to taste
pepper to taste
½ cup vegetable stock or water or aquafaba (liquid from a can of white or garbanzo beans)

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Instructions

Cut the carrot tops into 1-2 inch pieces, including the stem.
Place tops in a food processor fitted with the S-blade along with the nuts, garlic, basil (if using), nutritional yeast, salt and pepper.
Start the processor, stop and scrape down sides as needed, until finely chopped.
While running, start pouring in the vegetable stock, water, or aquafaba in a slow stream until the pesto is your desired consistency.
Adjust salt and pepper as desired.

Notes

Serve with crusty bread or mix with cooked pasta. Wonderful on sandwiches, on grilled vegetables, in Pesto Palmiers, or as a sauce on pizza!

Freezes beautifully. Put into ice cube trays and freeze. Store frozen cubes in containers and thaw when desired.

Nutrition