Vibrant, herby carrot top pesto with fresh basil and hidden carrot tops! Delicious with grains, roasted vegetables, chicken, and more. Ready in just 5 minutes!
Remove the carrot greens from a bunch of carrots, rinse them, and choose the freshest looking greens. Discard the rest (or save for bunnies — they love them!).
Add all your pesto ingredients except the water to a food processor (or small blender) and process until it's broken down into a chunky mixture. Add water 1 tablespoon (15 ml) at a time until creamy and dippable, keeping in mind water will dilute the flavor, so avoid adding too much (we used 2 tablespoons total).
Taste and adjust as needed, adding more olive oil for richness, lemon juice for brightness, basil if too thin, or water to reach desired consistency.
Enjoy with roasted carrots, potatoes, pasta, and more! Leftover pesto will keep stored in the refrigerator for 4-5 days, but will lose some of its bright green color.
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Notes
*Recipe as written makes ~3/4 cup pesto. *Loosely adapted from our Easy Vegan Pesto.