Vegan Creamy Carrot Top Pesto: Our Recipe

Pesto is one of those go-to dishes that our family can’t get enough of. It’s quick and flavorful, and there are so many ways to make it your own.

With three kids running around, we’re all about recipes that are versatile and easy to whip up, and this carrot top pesto hits the mark.

One unique twist we’ve come to love is using carrot tops to make it creamy and delicious.

This vegan version not only makes use of those often-discarded carrot tops, but it’s also 100% plant-based—perfect for anyone following a vegan lifestyle or just looking to cut down on food waste. It’s a little different, a lot more tasty, and a great way to introduce new flavors to family meals.

Ready to give it a try? We’ve got you covered with everything from ingredients and step-by-step instructions to helpful tips!

What Is Vegan Creamy Carrot Top Pesto?

This pesto is exactly what it sounds like—a creamy, plant-based pesto featuring carrot tops! If you’re like us, you might have been tossing those leafy greens from the carrots for years, not realizing how much flavor they can add to a dish.

Carrot tops give this pesto a bolder, more earthy taste compared to the classic green version. Plus, it’s a fun way to reduce food waste, something we’re always mindful of as a family. No dairy, no animal products—just pure plant goodness. It’s super quick to make, so it’s perfect for those busy weeknights when you want to add a fresh twist to dinner.

Nutritional Value of Vegan Creamy Carrot Top Pesto

Here’s a quick rundown of the nutritional value per serving:

Nutrition	Amount
Calories	106 kcals
Carbohydrates	3.5 g
Protein	1.3 g
Fat	9.1 g
Saturated Fat	1.3 g
Sodium	211 mg
Fiber	1.3 g
Iron	0.6 mg
Sugar	0.8 g

Ingredients in Vegan Creamy Carrot Top Pesto

You won’t need a long list of ingredients here—just a few fresh items and some pantry staples. We always like to keep things simple, and this recipe fits right into that. Here’s what you’ll need to make our favorite carrot top pesto:

• Carrot Tops: This is the star of the show! Remove the tough stems and loosely pack the tops. We use them whenever we buy fresh carrots because it’s such a great way to reduce waste.
• Basil Leaves: Tightly packed and stem-free for the best flavor. If you’ve got a little basil plant at home, that’s even better!
• Pine Nuts: Classic, but don’t feel stuck with these. We love swapping in walnuts, pistachios, or cashews when we have them on hand.
• Lemon Juice: Adds a fresh zing that brings the whole pesto to life.
• Garlic: Medium-sized cloves, peeled. We always keep garlic in our pantry, so it’s an easy addition.
• Sea Salt: Just a bit to enhance all the flavors.
• Extra Virgin Olive Oil: Helps create that creamy, smooth texture. You can add a little more if needed.
• Water: Use sparingly to control the consistency of the pesto.

Our Recipe for Vegan Creamy Carrot Top Pesto

Prep Time: 5 Minutes
Total Time: 5 Minutes

Ingredients

• 1 cup loosely packed carrot tops, tough stems removed (~1 small or 1/2 medium bunch yields ~1 cup or 20 g)
• 1 ½ cups tightly packed fresh basil leaves, large stems removed
• 1/3 cup pine nuts (or sub walnuts, pistachios, or cashews)
• 2 Tbsp lemon juice
• 2 medium cloves garlic, peeled
• 1/2 tsp sea salt
• 2 Tbsp extra virgin olive oil (plus more as needed)
• 1-2 Tbsp water (plus more as needed)

Instructions

1. Prep the Carrot Tops: Remove the carrot greens from your carrots and rinse them. We like to choose the freshest greens for the best flavor. Discard the tough stems.
2. Blend the Ingredients: Add all ingredients into a food processor or blender. Blend until the mixture is chunky. The kids love helping with this part!
3. Adjust the Consistency: Gradually add water, one tablespoon at a time, until you reach a creamy texture. Be mindful—too much water dilutes the flavor, so add sparingly.
4. Taste and Adjust: This is where you can get creative. Want it a bit richer? Add more olive oil. Too thick? A splash of water will do the trick. Top with extra carrot tops and serve.

Tips for Making Vegan Creamy Carrot Top Pesto

Since we’ve been making this pesto regularly, we’ve learned a few tricks that help every time. Here’s what works for us:

Basil Thickens: If your pesto comes out too thin, adding more basil leaves is a simple way to thicken it up. We keep extra basil on hand for exactly this reason.

Water Thins: On the other hand, adding water can thin it out, so add it gradually. It’s easier to thin out a thick pesto than to fix one that’s too watery! If you go too far with the water, a handful of basil can help bring it back to the right consistency.

Try Different Nuts: We usually stick with pine nuts, but sometimes we mix it up with walnuts or cashews. It’s a fun way to try new flavors. For a nut-free version (we’ve done this for friends with allergies), just add an extra tablespoon of olive oil.

Add Some Vegan Cheese: Classic pesto often includes cheese, and sometimes we like to add a sprinkle of vegan Parmesan. It’s not a must, but it definitely adds a nice touch if you’re feeling adventurous.

Final Thoughts

Pesto pasta nights are a regular thing in our house, and this vegan creamy carrot top pesto has become a go-to. The kids love how it tastes, and we love how it uses up those carrot tops that would otherwise go to waste. It’s packed with flavor, super quick to make, and fits right into our plant-based lifestyle.

Next time you’re in the mood for something fresh and delicious, give this carrot top pesto a try. It’s one of those recipes you’ll keep coming back to. Plus, it’s a great way to get the kids involved in the kitchen!

Frequently Asked Questions