Carrot Top Pesto (vegan and oil-free)

Carrot Top Pesto (vegan and oil-free) Recipe

By VegetaFull

🔪Prep Time: 15 minutes


1 cup of walnuts

4 cups of fresh carrot tops, thick stems removed and large chopped (about 1 large bunch)

1 garlic clove, minced (use 2 cloves if you love garlic)

2½ tablespoons of lemon juice

2 teaspoons of lemon zest

¾ teaspoon of kosher salt (we are going to add salted pasta water later)

½ teaspoon of freshly ground black pepper

2 tablespoons of nutritional yeast

½ cup of pasta water (if using for pasta) otherwise use plain water


1Add 1 cup of walnuts to a food processor and pulse until coarsely ground, followed by the carrot tops. Pulse until the walnuts and carrot tops are nicely blended but not completely smooth.

2Add the minced garlic, lemon juice and zest, salt, pepper, and nutritional yeast. Pulse until a chunky paste begins to form.

3With the motor running, pour the reserve pasta water (or regular water), in a steady stream to thin the pesto until a creamy consistency is reached.

4Store in a clean glass jar in the refrigerator or toss with pasta, grains, or vegetables.

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