Supergreen Pistachio Pesto


I've been composting carrot top greens for AGES thinking that they were inedible. Oh how wrong I was! Pesto is one of my favorite sauces/dips and I like to play around with the greens that I add. Sometimes it’s kale and spinach and for this recipe, it was carrot greens. 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 cup 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!