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Vegan Carrot Top Pesto
Prep Time
15 mins
Total Time
15 mins

Ever wondered what to do with the leafy greens attached to your carrots? It's time to make vegan carrot top pesto.

Course: Side Dish
Cuisine: British
Keyword: basil, carrot greens, carrot tops, garlic, lemon, olive oil, salt, sunflower seeds
Servings: 12 portions
Author: Emma Walton
  • 1 bunch carrot tops rinsed and dried
  • 6 leaves basil (optional)
  • 35 grams sunflower seeds
  • 6 tbsp nutritional yeast
  • 1 pinch salt
  • 125 millilitres olive oil
  • 0.5 lemon juice and zest
  1. Add all of the ingredients to your blender and blitz on high until the desired consistency is achieved, scraping down the sides regularly to ensure everything is blended.

  2. Season to taste and add more lemon juice / olive oil if desired.

  3. Store in the fridge for up to 5 days.

Recipe Notes

Whilst this recipe can be stored for up to 5 days in the fridge it also freezes well! I like to freeze it in ice cube trays so I can defrost the perfect amount every time.