Carrot Top Pesto
Prep time: 10 minutes
A vibrant, nutrient packed and waste free pesto!
I've been making this carrot top pesto for ages and always chuck it together but I have finally measure it out and written a recipe down!
The key to a good pesto is:
1) use fresh ingredients
2) a good quality olive oil
I used the Nomu extra virgin olive oil which is cold extracted, hand picked, expertly pressed and blended. It's got a beautiful flavour with notes of mint, rosemary and tomato leaf.
This recipe is a great waste free hack to use your carrots from root to leaf.
Let’s make it ☺
2 cups carrot top leaves
1 cup basil
1/2 cup sunflower seeds (can sub pumpkin seeds or nuts too)
1/2 cup lemon juice
1/3 cup olive oil
2 tbsp nutritional yeast
1 clove garlic
Salt and black pepper to taste (I used the garlic and herb flaky salt from Nomu Cook's Collection)
Can be used on almost everything from toast, pasta, wraps, roasted veggies, grain bowls, beans, lentils, hummus, baked potatoes and rice cakes to raw veggies, sweet potato wedges, soups, air-fried carrots (it's a total thing), and even thinned out into a salad dressing too.
1. Place all the ingredients into a blender and blend until chunky or smooth - however you like it best.
2. Can be stored in a glass jar with a lid in the fridge for up to 3 days.
Recipe by Mira Weiner
Styling and photography by Lana Kenney