Sardinian Carrot Top Pesto

Prep Time: 10 minutes, Cook Time: 20 minutes. (makes about 6 servings)


  • 1 bunch (about 1 pound) of carrots with carrot tops, washed
  • 1 teaspoon + 2 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 1-2 cloves of garlic
  • 2 tablespoons walnuts (or sunflower seeds for tree nut free option)
  • ½ cup fresh basil (both leaves and stems)
  • 1-2 tablespoons Nutritional Yeast (optional)



  1. Preheat oven to 400°F. Trim carrot tops off and set aside for later.
  2. Cut carrots into ¼” coin shaped slices.
  3. Toss carrots and 1 teaspoon of olive oil on a rimmed baking sheet; season with salt and pepper. Roast in oven for 20-25 minutes until lightly golden. Let cool.


  1. Pulse garlic and walnuts in a food processor until it forms a paste.
  2. Add basil (leaves & stems) and washed carrot tops; process until smooth. Add the rest of the olive oil and pulse until combined; season with salt and pepper.


  1. Toss roasted carrots with pesto. Serve warm or cold.