(Spicy) Carrot top Pesto

Get your blender ready for action! Oh, and make some pasta 🙂




Prep time

15 mins


  • 2 bunches of carrot top greens

  • In the blender:
  • the zest of 1 lemon

  • the juice of half a lemon + extra if needed later

  • 200gr chickpeas (preboiled;
    out of a can or jar, save the water for later)

  • 4 tablespoons of preboiled kidney beans

  • 2 tablespoons of olive oil and 2 of flaxseed oil

  • 1/2 cup fresh mint

  • 120gr peanuts

  • 1 teaspoon of salt + 1 of black pepper

  • Optional: 1 teaspoon of cayenne pepper


  • Cut the greens off the carrots & wash them.
    Put them in a big saucepan.
  • Boil max. allowed water in a kettle.
  • Fill another big saucepan (or whisking bowl) with very cold water.
  • Pour the kettle out onto the carrot greens. Leave them to soak in the boiling water for 3 minutes.
  • Transfer the greens from the hot water into the cold water. Leave them in there for a minute or so.
  • Take the greens out of the water and dry them out as well as possible.
  • Add all of the ingredients into the blender. Blend till smooth. Add some (or all) of the chickpea water if needed. I like this pesto as zesty as possible, so I always end up adding the juice of another half a lemon (at least!) and more salt, too.


  1. I am going to try this one as soon as possible! We will have a loads of carrot tops in a short time from our field and this sounds just delicious. Thank you for the tip <3

Leave a Reply

Your email address will not be published. Required fields are marked *