Carrot Top Pesto

This easy, vegan, GF and unusual recipe is rich in good fats and Vitamins A, B6, C, Folate, Manganese and Potassium.

This recipe takes less than 5 minutes to make and can be stored in glass jars in the fridge for up to 3 days.

Use the pesto and bake it with white fish, chicken or mix it in butter beans (from a tin) for quick and delicious meals. I have also use it in my Pesto Potatoes Recipe (see other recipes).


  • Carrot tops from a bunch of carrots ( ideally organic)
  • 2 cloves of garlic
  • 2 tbs wholegrain mustard
  • ½ tbs horseradish
  • juice of one lemon or 3 tbs apple cider vinegar
  • handful of walnuts (works with any other nuts apart from peanuts)
  • 1 tbs filtered water
  • 2 tbs olive oil
  • Salt and pepper to taste


Chop up the carrot tops and add them to a blender (I used my Nutri Bullet) with the rest of the ingredients and roughly blend. That’s it – enjoy!