Pesto with carrot tops


A delicious way to recycle carrot tops! The zero waste recipe is really simple. You can eat this pesto with a slice of bread, some cheese or raw vegetables, with pasta, or simply with carrot sticks 🙂

Carrot top pesto

Servings 1 jar
Prep Time 15 minutes


  • 80 g carrot tops approx. half of a big carrot bunch
  • 10 basil leaves
  • 25 g pine nuts
  • 25 g walnuts
  • 30 to 40 g grated parmesan cheese
  • 3 garlic cloves
  • 50 ml olive oil
  • 50 ml water
  • 1 tbsp lemon juice
  • pepper


  • Wash the carrot tops (rinse several times) and basil leaves.
  • Peel and coarsely chop the garlic cloves.
  • Put half of the carrot tops, olive oil and lemon juice in a blender.
  • Blend, gradually increasing the speed. If you have difficulty blending, blend in several stages, mixing with a spoon the mixture between two blender strokes.
  • Add the rest of the leaves, the basil, the water, and mix again until you obtain a pasty texture.
    If you prefer a less pasty texture, do not add water.
  • Then add the garlic cloves, parmesan, walnuts and pine nuts. Mix again.
  • Taste, add pepper and adjust the seasoning if necessary.
  • Put the pesto in a glass jar, and cover with a layer of olive oil so that it does not blacken if not consumed within 2 days.
  • Enjoy on a slice of bread with a little cheese or raw vegetables, as a base in a sandwich, in pasta, or simply with carrot sticks 🙂


You can replace basil by mint or parsley. You can also vary the nuts (almonds, pistachios, hazelnuts…).
Simply adjust the seasoning according to your tastes and ideas 🙂
Course: Appetizer
Cuisine: Italian
Keyword: 0 waste, pesto

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