Supergreen Pistachio Pesto

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I’ve been composting carrot top greens for AGES thinking that they were inedible. Oh how wrong I was! They are perfect in a pesto. Pesto is one of my favorite sauces/dips and I like to play around with the greens that I add (sometimes its kale and spinach, this week it was carrot greens!) and the nuts. This carrot greens and pistachio combination is divine. Carrot greens pack a nutritional punch with vitamin A and C, calcium, iron, fiber, and chlorophyll (the green pigment!). This recipe can be made with all zero waste ingredients and I cannot wait for you to try it!


  • 2/3┬ácup pistachios
  • 2 cups carrot top greens (rinsed thoroughly)
  • 1/2 cup nutritional yeast
  • 1 large handful of basil
  • Juice of 1 lemon
  • 2 Tbsp garlic infused olive oil
  • 1 tsp chili flakes
  • Pink Himalayan sea salt + fresh ground pepper to taste
  • 2 Tbsp water


  1. Add water and olive oil into blender first.
  2. Then add all other ingredients and blend until desired consistency. (I like to leave it a bit chunky!)
  3. Store in an airtight container for up to 4 days. Take a deep breath before enjoying!