Vegan Carrot Top Pesto Recipe 🥕

A photo of carrots with their green tops

This is a super simple pesto recipe made from fresh carrot greens, pine nuts, nutritional yeast, garlic, and oil. 
There's no food waste around here 🙅🏼‍♀️

Try using this vegan pesto as a dressing on salads as a side dish for our OnePots, as a base underneath tomatoes in a tart, drizzled on our Butternut Mac or simply stirred into pasta.



  • 2 cups carrot tops no stems
  • 1/2 cup basil leaves packed – no stems, optional
  • 1/3 cup pine nuts, if you don't have these, try cashews, walnuts or almonds. To make a nut free vegan pesto, swap the nuts for sunflower seeds!
  • 1/4 cup nutritional yeast
  • clove garlic
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper



  • In a dry pan over low-medium heat (no oil), lightly toast the pine nuts or any other nuts you’re using. Remove from heat, allow to cool.
  • Cut off the carrot tops and wash the leaves. Pat dry using a kitchen towel, and place in a food processor.
  • Place all of the ingredients except for the olive oil in the bowl of a food processor. Blend until completely broken down, scrape off the sides of the bowl as needed.
  • Add the olive oil gradually with the food processor running until you get a slightly emulsified sauce. Thin out with extra oil or water if needed.


Store in the fridge in an airtight container for up to 3 days. A thin layer of olive oil can prevent the pesto from oxidizing and turning brown.

Low waste tip: Try pouring into an ice cube tray and freeze for up to 3 months, just pop out to use!

Got a great low waste tip for us? Let us know on insta @soulfulfoodco.