Carrot Top Pesto

by Edward Daniel
Caption of Carrot Top Pesto; Image by Edward Daniel (c).

Carrot Top Pesto makes wonderful use of carrot tops often discarded. Nutritious and fibrous, these tops enhanced by the lemon and orange juices provide a suitable alternative to basil pesto.  I love the sunflower seeds that complement the tops in this Carrot Top Pesto.

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Caption of Carrot Top Pesto; Image by Edward Daniel (c).
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 50g sunflower seeds
  • 80ml olive oil
  • 150g carrot tops
  • 50mil water
  • ½ lemon, juice
  • ¼ orange, juice
  • Pinch of salt
  • 10g nutritional yeast


  1. Soak the carrot tops in filtered water and set to one side.
  2. Soak the sunflower seeds in filtered water for at least half an hour.
  3. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  4. Drain the sunflower seeds and place in a baking tray. Drizzle over a couple of tablespoons of oil. Bake in the oven for about 15 minutes.
  5. Drain the carrot tops and slice thinly the stalks and leaves. Place in a blender with the remaining oil, seeds, water, lemon and orange juice and salt. Pulse till well combined.
  6. Garnish with nutritional yeast.
  7. Serve with pasta.


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