Carrot Tops Pesto


  • Carrot tops of one bunch of carrots (2 cups)

  • 1/3 cup of roasted almonds

  • 2 garlic claves

  • 1/2 tsp of cumin

  • zest and juice of one medium lemon

  • 1 1/2 Tbsp. of nutritional yeast (alternative: grated parmesan)

  • 1/4 cup (60ml) extra virgin olive oil

  • salt and black pepper (or long pepper) to taste

  • a few tablespoons of water as needed


Strip the leafy tops from a very large bunch of carrots (or 2 small ones) until you get about 2 cups. Wash the leaves thoroughly and remove the thick center stem. Chop the leaves finely. Put them in a food processor with the olive oil, the juice and zest of the lemon, and the nutritional yeast.

Roast the almonds in a pan or on a baking sheet in the oven. In another pan, roast the cumin seeds and add the garlic cloves for a short time at the end. 

Add the roasted almonds, cumin and garlic to a food processor. Season with salt and pepper and add 1-3 tablespoons of water if necessary to achieve a smooth and homogeneous consistency.