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Carrot Top Pesto

DINE ON IN! (Martha Puentes)
A versatile Condiment for Any Occasion
Prep Time 5 mins
Cuisine American
Servings 4
Calories 699 kcal


  • 2 c Carrot Top Leaves only, no stems
  • 1 c Sunflower Seeds Roasted, no salt
  • 3 each Garlic Cloves whole, peeled
  • 1/2 each Lemon Juice and zest
  • 1 c olive oil neutral oil works too
  • 1 tsp salt to taste, add more if needed
  • 1 tsp pepper to taste, add more if needed


  • In a food processor , add all ingredients (minus oil and salt and pepper) and pulse until crumb like mixture (you may have to push down leaves into the grates in between, they tend to like getting stuck on the sides of the bowl).
  • Slowly add in your oil and continue to process on the low speed until fully incorporated.
  • Season with salt and pepper. Enjoy!


This condiment is freezable. Feel free to swap out the sunflower seeds for nuts if you like. I have a nut allergy so I make mine with seeds. 
Use some now and save some in your freezer for later in either small deli containers or freezer safe zip top bags. You can add cheese to this recipe (Pecorino or another sheep milk cheese is very nice with it) is you  want a more traditional pesto taste from the cheese, but I love the dairy free version of it.  Enjoy!
Keyword Carrots, Pesto