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+ servings

Vegan Carrot Top Pesto

With just 8 ingredients and 7 minutes, you can have this delicious vegan carrot top pesto ready to serve! Toss it in your favorite pasta salad, spread it over pizza or a burger, roast your veggies with it, or include it on a charcuterie board with your favorite crackers!
Prep Time7 mins
Course: Entrée, Side
Cuisine: Gluten Free, Italian, Mediterranean, Sugar Free, Vegan, Vegetarian
Yield: 12 servings

Materials

  • cup carrot tops rinsed and patted dry
  • cup parsley rinsed and patted dry
  • cup nutritional yeast
  • raw cashews
  • 3 cloves garlic
  • ½ cup olive oil
  • ¼ tsp sea salt
  • pinch black pepper

Instructions

  • Add all pesto ingredients to a food processor*. Blend on high until creamy, scraping sides as needed to ensure evenness.
  • Scoop pesto into a small, airtight container, and refrigerate until ready to use — up to 5 days. 
  • Stir it in your favorite pasta, spread it over pizza or a burger, roast your veggies with it, or include it on a charcuterie board with your favorite crackers.

Notes

*You could also use a blender. Just be sure to scrape the sides often during the blending process.
Nutrition is a rough estimate of the entire recipe without optional serving suggestions.

Nutrition

Serving: 1serving of 12 | Sodium: 45mg | Calcium: 12mg | Potassium: 154mg | Calories: 112kcal | Saturated Fat: 1.6g | Fat: 10.5g | Protein: 2.8g | Carbohydrates: 3.8g | Iron: 1mg