Carrot Top Pesto with Pumpkin Seeds

Carrot Top Pesto with Pumpkin Seeds and Hemp Hearts

This carrot top pesto with pumpkin seeds and hemp hearts is a delicious way to make use of your produce in its entirety (can you eat carrot greens? Oh yes!) Drizzle this pesto as condiment over roasted veggies, toss your pasta with it or use as a dip.
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup pesto
Calories 167 kcal
Author LeelaLicious


  • 2 cups carrot top greens tender spinach or baby kale can be substituted
  • 1/2 cup fresh basil
  • 1 clove garlic
  • 1/4 cup toasted pumpkin seeds
  • 1/2 cup olive oil
  • 1/3 cup crumbled feta
  • 2 tablespoon hemp hearts
  • red pepper flakes
  • sea salt to taste


  1. Add the carrot greens, basil, garlic and toasted pumpkin seeds to a food processor (I used this mini prep). Pulse to a coarse pesto texture.
  2. Drizzle in the olive oil and run food processor to combine. Add feta crumbles and hemp heart. Season with a pinch of red pepper flakes and salt to taste. Pulse a few more times to combine.
  3. Use carrot top pesto right away or store in an airtight container in the fridge for up to a week. Let come to room temperature before serving.
  4. Optionally, drizzle with more olive oil and sprinkle a few more hemp hearts on top.
Nutrition Facts
Carrot Top Pesto with Pumpkin Seeds and Hemp Hearts
Amount Per Serving (2 tablespoons)
Calories 167
* Percent Daily Values are based on a 2000 calorie diet.