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+ servings
pesto sauce in jar with spoon in center

Carrot Top Pesto

Carrot Top Pesto is a fresh, flavorful homemade pesto sauce made with 4 ingredients!  It's vegan, dairy free, and naturally gluten-free.

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  • 4 cups carrot tops washed well and blotted dry*
  • 2 tablespoons fresh lemon juice
  • 1/3 cup toasted walnut pieces
  • 1/4 teaspoon kosher salt
  • 6 tablespoons olive oil or algae oil


  • Place the carrot tops, lemon juice, walnuts and salt in the bowl of a food processor. Pulse until coarsely chopped, then scrape down the sides of the bowl.
  • With the processor running, add the oil through the feed tube, scraping the sides of the bowl again as necessary, until the sauce has reached the desired consistency. Taste and adjust the seasoning as necessary.
  • Enjoy!


  • *2 bunches of carrots yield a good 4 cups of carrot tops.
  • Blanch the carrot tops to retain their beautiful green color longer, or customize the sauce to your liking following my tips in my post How to Make Pesto Sauce.
  • Pesto is freezer-friendly. Freeze in an airtight container for up to 3 months, then defrost in the fridge.
  • I love using Thrive Algae Oil in this pesto recipe. It has a neutral flavor that allows the fresh flavor of the carrot tops to shine through!


Serving: 2tablespoons, Calories: 217kcal, Carbohydrates: 15g, Protein: 2g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 15g, Sodium: 173mg, Fiber: 4g, Sugar: 9g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!