4.95 from 20 votes
A close up of a bowl of carrot top pesto on a grey work top. Differently coloured heritage carrots in the background.
Carrot Top Pesto
Prep Time
10 mins
Total Time
10 mins
 
Don't discard those leafy green carrot tops! Whizz them up to make this delicious pesto with a difference. Fresh tasting, healthy, and a definite change from the usual. Naturally nut and gluten free. Easily vegan, Keto, Paleo and Whole 30 friendly! 


Course: Sauce
Cuisine: Fusion, Italian
Keyword: carrot top pesto, Pesto with a difference
Servings: 8 tbs
Calories: 133 kcal
Author: Helen Best-Shaw
Ingredients
  • 75 g carrot tops – about two large handfuls – washed well and spun in a salad spinner
  • 75 ml good quality olive oil
  • 2 cloves garlic
  • 30 g seeds (a mix of sunflower and pumpkin)
  • 40 g Parmesan (roughly chopped)
  • Salt and pepper to taste
Instructions
  1. Simply place all the ingredients into a blender of food processor and blitz until you have a pesto like paste. Adjust the seasoning to taste.
Recipe Notes
Nutrition Facts
Carrot Top Pesto
Amount Per Serving
Calories 133 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Cholesterol 3mg 1%
Sodium 80mg 3%
Potassium 4mg 0%
Total Carbohydrates 1g 0%
Protein 3g 6%
Vitamin A 0.8%
Vitamin C 9.3%
Calcium 9.2%
Iron 5.1%
* Percent Daily Values are based on a 2000 calorie diet.