Carrot top pesto recipe

No need to discard those leafy green tops when you’re done slicing carrots – use them to whip up a healthy, waste-free pesto instead. The addition of spinach balances out any bitterness, Soilmates Extra Virgin Avocado oil enhances the natural earthy flavour, while walnuts and parmesan will leave you with a thick, creamy paste. Dilute with Healthy Oil (a bonus hit of vitamin E!) and enjoy as a dip for veggie crudités, toss with salad, stir into pasta, or spread on a slice of crusty bread.

Makes: 1 jar

You will need: 

  • Carrot tops from 1 large bunch of carrots
  • 120g spinach
  • 2 cloves of garlic
  • 25g walnuts, roughly chopped
  • 25g parmesan cheese, grated
  • 30ml fresh lemon juice
  • A generous amount of pepper
  • 30ml Soilmates Extra Virgin Avocado Oil
  • 45ml Soilmates Healthy Oil
  • Salt to taste


To make: 

  1. Prepare your carrot tops by separating the stems from the leaves. Place leaves in a pot of boiling water and cook for 3 minutes or until tender and bright green in colour. 
  2. Strain, and add to a bowl of ice water to stop the cooking process.
  3. Drain and wring as much excess liquid out of carrot tops as possible. Set aside and let dry.
  4. Add carrot tops, spinach, garlic, walnuts, parmesan, lemon juice, pepper and Soilmates Extra Virgin Avocado Oil to a food processor. Blend until a thick paste forms, while gradually adding in Healthy Oil. Scrape down the sides every now and then. If it’s too thick for your liking, add more Healthy Oil.
  5. Season with salt and lemon juice to taste.
  6. Enjoy straight away, or store in the fridge in an airtight container for up to one week.

Are you a big fan of fighting food waste? Well then, you’ll be glad to hear Soilmates make avocado oil entirely from rescued ‘ugly’ avocados. Find out more here.


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