Carrot Top Pesto (vegan)

Packed with flavour, this vegan carrot top pesto is the perfect topping for pasta, rice, pizza, salads and even eggs.

Blended with basil, a hint of mint, lemon juice, almonds and olive oil; the leafy green carrot tops which often go to waste make a really tasty sauce.

There is no need to cook the carrot tops beforehand. Instead, you can simply blitz the raw ingredients in a food processor until you get your desired consistency. I prefer mixing the olive oil afterwards to avoid any bitter aftertaste.

Instead of pinenuts (they have become so expensive!), I have used almonds which can easily be swapped for cashews. For maximum flavour, make sure you use some high-quality extra virgin olive oil.


  • leafy green carrot tops from 1 bunch of carrots
  • 2 garlic cloves (crushed)
  • 28g basil [1oz]
  • 10g mint leaves [0.4 oz]

From the cupboard

  • 75g unsalted almonds [2.6 oz]
  • 125ml extra virgin olive oil 
  • 1/2 tsp salt
  • 2 Tbsp lemon juice
  • pepper


  1. Roughly chop carrot tops, basil and mint. Place in food processor with crushed garlic and almonds. Blitz together until the mixture has a fine texture.
  2. Transfer to a bowl. Mix in olive oil, salt and lemon juice. Season with some freshly ground pepper. Transfer to airtight jars. Keep refrigerated when not using.

Recipe designed by Annabelle Randles | The Flexitarian