Looking to reduce food waste? Don’t toss your carrot tops, especially if you get them at the farmers market! Carrot greens mix well with fresh basil for a vegan pesto that’s delicious as a dip or a pasta topper. Nutritional yeast adds a hint of cheesiness. 

For a more traditional pesto, try our Homemade Vegan Pesto recipe.


  • 6 cups packed fresh carrot greens (leaves and soft stems only) (4 bunches)
  • 2 cups packed fresh basil
  • ½ cup pine nuts
  • 3 tablespoons nutritional yeast
  • 2 tablespoons lemon juice
  • 3 cloves garlic, minced
  • Sea salt, to taste
  • Freshly ground black pepper, to taste


  • In a high-speed blender or food processor combine the first six ingredients (through garlic) and ¾ cup water. Blend into a paste. (You may need to run the blender 1 to 2 minutes to get a smooth paste.) Season with salt and pepper.

Comments (1)

(4 from 2 votes)

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The 3/4 cups of water made this into a juice. However, I didn’t put the nuts because I didn’t have pine nuts. Everything else I did according to the recipe. So unless the 1/2 cup nuts were going to make this thick, pour way less water

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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