Carrot Top Pesto Recipe: Use the carrot green for an irresistible pesto with a unique, tangy taste. Vegan, vegetarian and simple.
Carrot greens are perfectly edible and have a very unique and delicious taste. I would probably describe it as a bit bitter, salty and nutty all at the same time. The carrot greens are just perfect for pesto, and it’s actually my favorite pesto recipe! Have you used carrot greens yet? Let me know in the comments 🙂
You can eat the pesto with pasta as usual, enjoy it as a spread or use it for many other recipes. For example, I really like it with a buckwheat galette.
- 1 bunch of green carrots (100g)
- 150 g cashew nuts
- 2 tsp salt
- some pepper
- 65 g of olive oil
- 2 cloves of garlic
- 50 g sunflower seeds
- Juice of half a lemon
- Wash the carrot tops /greens and roughly chop them.
- Add all your ingredients to a food processor and blend until smooth. You can also use a hand blender.
- Season to taste and enjoy.
Note: You can store your pesto in a jar or airtight container in a fridge for approx. 4-5 days. If you like the pesto to be runnier, add some more olive oil or water.