Carrot Top Pesto
Prep time
Cook time
Total time
Serves: 1 cup
  • 1 bunch of carrot tops/greens, with or without stems
  • ½ cup toasted pumpkin seeds
  • 1 clove of garlic
  • 1-2 tbsp fresh lemon juice
  • ½ teaspoon sea salt
  • 2-4 tablespoons Pompeian extra virgin olive oil
  1. Place carrot tops, pumpkin seeds, garlic, lemon juice, and salt in the food processor, and blend until combined.
  2. While it’s running pour the olive oil into the food processor, and continue to blend for a few more seconds. Your pesto should not be a puree, but still have some texture.
  3. Season with more lemon and salt if necessary.
  4. It will keep fresh for about 3-4 days in the refrigerator.
Recipe by Sweet Potato Soul by Jenné Claiborne at