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Carrot Greens Pesto

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We’re Yuko and Eric, from Japan and Hong Kong. In late 2018, we purchased a new Ford Transit van with dreams of converting the van into a camper and travelling across the Americas down to Argentina. ‘Asobo’ is a Japanese word whose meaning is difficult to capture, but roughly translates to “let’s play”. In the context of our website, we use the word ‘asobo’ to mean having a playful life, filled with curiosity and an adventurous spirit.

pesto pasta1

Carrot Greens Pesto

Why not try this different take on pesto by using carrot tops rather than traditional basil leaves - it's a great way to use up food waste! It's great to add to pasta to make a quick dinner.
5 from 1 vote
Prep Time 5 minutes
Total Time 5 minutes
Course Dinner, Dips / Sauces, Lunch
Servings 4
Diet Vegetarian



  • 1 cup Carrot leaves
  • 2 cloves Garlic
  • 1 tbsp Red Wine Vinegar
  • 1 tbsp Honey
  • Salt & Pepper to taste
  • Some Herbs
  • 1/2 cup Olive oil


  • Blend all of above with a blender!
  • You can basically use any leftover vegetable greens, I sometimes use spinach or red radish leaves etc.
  • It is a very good way to get rid of old green veggies, and it lasts considerably longer once the ingredients are blended together and kept in the fridge.
  • We use this pesto for lots of different cooking ideas, like pasta, BBQ, stir-fry, even for taco fillings 🙂


Calories: 269kcalCarbohydrates: 7gProtein: 1gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 1mgPotassium: 10mgFiber: 1gSugar: 4gVitamin A: 1IUVitamin C: 12mgCalcium: 55mgIron: 2mg
Keyword 10 ingredient or less, dip, dressing, Easy, no cook, pasta sauce, pesto, quick, Simple
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