Easy Carrot Tops Pesto (vegan)
Make the most of fresh carrot greens with this vibrant vegan carrot tops pesto: garlicky, lemony, zero-waste, and ready in minutes. Perfect for pasta, bowls, and roasted veggies!
Servings: 4 - 5
Equipment
- High-speed blender (I have a Vitamix A3500)
Ingredients
- 300 g carrot tops/greens (approximate weight) from 1 large bunch, with stems
- 5-6 garlic cloves, peeled and roughly chopped
- 100 g olive oil about ½ cup
- 150 g almonds about 2 handfuls
- 5-6 tablespoons nutritional yeast
- Juice and zest from 1 very large lemon
- 200 g (pasta) water about ¾ cup
- Salt & Pepper to taste
Instructions
- Wash the carrot greens thoroughly. Chop up the very thick stems slightly to help your blender along.
- Throw everything into your high-powered blender and blend until it's smooth-ish but still delightfully chunky. Scrape down the sides if you need to.
- Taste Test: This is the important part. Taste it! Does it need more salt? More tang? Add a little more zest, juice, or nutritional yeast until you're obsessed.
- Use straight away or keep it in the fridge for up to 4-5 days (put it in an airtight container, and drizzle a tiny bit of olive oil on top to keep that bright green color locked in).