Dairy-Free, Gluten-Free, Side Dish, Spreads / Dips, Vegan, Vegetarian -

Carrot Top Pesto


● 4 clove garlic, crushed

● ¾ cup cashews*

● ½ cup fresh parmesan or nutritional yeast (if you’re going for dairy free)

● 1 tsp sea salt

● 1 tsp freshly ground black pepper

● 1 ½ cups of carrot tops, chopped

● 1 ½ cups arugula

● Juice and zest of 1 lemon

● ⅔ cup extra virgin olive oil

*Cashews can be substituted with basically any nut or seeds. Pistachios, walnuts, pecans,

sunflower seeds are all good options. It’s also a great option to do a mix.


1. Put the garlic and the nuts/seeds into a food processor or blender. Pulse until crumbly.

2. Add the parmesan/nutritional yeast, sea salt, pepper, greens, and the lemon juice and

zest. Pulse until combined.

3. Finally pulse in the oil. Do a taste test and add salt as needed.

4. Enjoy as you would a traditional pesto, as a dip, spread, or sauce, with the added

satisfaction of knowing you have finally found a use for those carrot tops that usually find

the trash.

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