Healthier living, one day at a time!

Carrot Top Pesto

Prep Time

20 minutes

Prep Notes

Carrot Top Pesto

This is a bright light take on traditional pesto.  Use it as a dip for fresh veggies, spread on a seed cracker, or thin it and use it as a sauce for zucchini "noodles."  See optional notes below for prepping greens beforehand.

Cooking Time

0 minutes


1 cup of pesto


Greens from one bunch of carrots, larger stems removed (about one bunch)

1/2 cup mint, coarsely chopped

1/2 cup shredded, unsweetened, dried coconut

2 tbsp Extra Virgin Olive Oil

Juice of 1 lemon (about 3-4 tbsp)

1/4 cup raw cashews


  1. Wash and dry carrot greens. Roughly chop.  (Optional:  Before chopping, soften carrot greens by blanching them. Plunge raw green into boiling water for 5 minutes or until bright green.  Remove from boiling water and immediately plunge greens in ice water to maintain bright color.  Another option is to chop greens, place in a bowl of cold water, and let soak overnight.  This helps mellow the flavor of the greens.)
  2. Place all ingredients into a food processor and pulse until well mixed.  Coconut should be well blended.  The pesto should have a smooth consistence and bright green color.


Enjoy this wonderful spread with crudité or crackers as a dip, or thin with a bit of water or coconut milk to make a sauce for "pasta."


Evey Schweig