carrot leaves pesto

Course: Appetizer, Side Dish
Prep Time: 20 minutes
Servings: 20 servings
Calories: 56 kcal
Author: sanne

pesto made with carrot leaves, basil, roasted walnuts, parmesan, garlic and olive oil. A great vegetarian no-waste recipe



  • 30 gr carrot leaves
  • 10 gr basil
  • 6 gr garlic 1 clove
  • 50 gr walnuts unsalted
  • 25 gr parmesan cheese
  • 75 ml olive oil
  • 1 pinch salt


  1. rinse the carrot leaves and dry them

  2. lightly roast the walnuts in a non-stick pan and let them cool down a bit

  3. put all the ingredients into your foodprocessor and combine well. A bit of structure from the nuts and veggies should remain. You can choose to add the olive oil bit by bit so you can stop ones the desired consistency is reached 

  4. you can keep it in the fridge in an airtight container. Make sure you put a little layer of olive oil on top

Recipe Notes

original recipe can be found here!

Nutrition Facts
carrot leaves pesto
Amount Per Serving (10 gram)
Calories 56 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 22mg 1%
Potassium 11mg 0%
Vitamin A 0.7%
Vitamin C 1.7%
Calcium 2.4%
Iron 1.4%
* Percent Daily Values are based on a 2000 calorie diet.