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Carrot Greens Pesto

Yields1 ServingPrep Time5 minsTotal Time5 mins

Hey, America! Guess what? We have a food waste issue. Did you know that we throw out 40% of the food we grow? Yah, forty-fucking-percent! It's a crime! Well, there are easy (and tasty) ways to reduce your food waste footprint, like this Carrot Greens Pesto!

Carrot Greens Pesto 2

 1 cup chopped carrot greens
 1 cup basil
 ¼ cup pine nuts
 3 garlic cloves
 ½ small lemon, juiced
 ⅓ cup olive oil

Whether your carrots are orange, purple, red, white, or yellow, the tops for this recipe should be green. So remove anything that is wilted or begun to brown. We don't want that for our pesto! FACT: Baby carrots are anything but. Those bags of baby carrots you find at the store are actually larger carrots that have been shaved down, and given that "baby carrot" shape. Talk about food waste! Just say no to those baby carrots!

Carrot Tops 1


Add 1 cup chopped greens, 1 cup chopped basil, 1/4 cup pine nuts, 3 peeled garlic cloves, 1/2 of a small lemon, juiced, and 1/3 cup of olive oil to your food processor. Puree until everything is minced and smooth. You might need more oil.

Carrot Pesto Step 1


While this pesto is vegan, unlike most, I love adding it to cheese tortellini. It has a freshness you don't find in conventional basil pesto, that really compliments the cheese nicely.


Pasta with Carrot Pesto 1


Carrot Top Pesto 1


Carrot Greens Pesto 1 1

Nutrition Facts

Servings 1