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  • Prep-time: / Ready In:
  • Makes 1¾ cups

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.

carrot top pesto in a glass jar next to a sliced lemon

Ingredients

  • 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

Instructions

  1. 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.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project 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 for more.

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