Roasted Carrots & Carrot Top Pesto

Didn’t know you could use the carrot tops to make pesto? Learn how to make a delicious pesto sauce that pairs perfectly with the roasted carrots you’ll create, while at the same time preventing food waste. Not only is it a clean and vegan dish that tastes incredible, but it’s packed with fiber, vitamin A, and calcium to keep your body strong.


  • 2 lb small carrots (keep tops attached)
  • 1 tablespoon avocado oil
  • ⅓ cup walnuts
  • ½ cup basil 
  • ⅓ cup olive oil 
  • ¾ teaspoon garlic powder 
  • Juice from ½ a lemon 
  • 3 tablespoons nutritional yeast 
  • ¾ teaspoon salt 
  • ¼ teaspoon black pepper


  1. Preheat oven to 400 degrees F
  2. Wash carrots and remove the tops, setting them aside. Drizzle carrots with avocado oil, salt and pepper, then place on baking tray 
  3. Bake for 40-45 minutes, flipping them half way through 
  4. While the carrots are baking, remove the thick stems from the carrot tops and place them in a food processor. Add the rest of the ingredients to create pesto, blend till smooth 
  5. Add more olive oil, salt, or pepper to taste. Serve the carrots with the pesto!