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A close up of a bowl of carrot top pesto on a grey work top. Differently coloured heritage carrots in the background.
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4.95 from 20 votes

Carrot Top Pesto

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! 
Servings: 8 tbs
Prep Time10 mins
Total Time10 mins


  • 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


  • 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.


  • Keeps in the fridge for 3 days.
  • Keeps well in the freezer: either in a jam jar, or frozen into individual portions in an ice cube tray, then transferred to a sealed plastic bag.
  • You can vary the seeds that you use according to taste.
  • Substitute a vegan hard cheese or nutritional yeast to make this vegan
  • This recipe is 4 Weight Watchers Smart Points per portion
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 133kcal | Carbohydrates: 1g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 80mg | Potassium: 4mg | Vitamin A: 40IU | Vitamin C: 7.7mg | Calcium: 92mg | Iron: 0.9mg
Course: Sauce
Cuisine: Fusion, Italian
Keyword: carrot top pesto, Pesto with a difference