Carrot Leaves Pesto

We love that Monisha from Mon's Flavours uses all kinds of vegetable scrapes in meals!  Not only does it keep meals under budget but also there's no wastage, which we are passionate about.


  • 2 cups of carrots leaves (wash trim and roughly chop)
  • 1 cup coriander leaves or parsley
  • 1 cup olive oil
  • 1/2 cup almonds (Silvered almonds)
  • 3 tablespoon lemon juice
  • 1 1/2 teaspoon Freedom spice blend
  • 1 tablespoon Sweetree honey
  • salt & pepper as per your taste


Wash carrot tops and leave it in a colander for 5 minutes to drain its excess water, chop roughly.

In a food processor  or any blender you have, add roughly chopped carrots leaves, coriander leaves, olive oil, almonds, freedom spice blend, lemon juice ,salt and pepper to taste.

Pulse until you reach your desired consistency, you can have it a bit coarser to use as a spread and dips but if you want to make a pasta sauce then make it bit smooth. You might have to scrape it down at least two times during blending to get the perfect consistency. You can adjust salt, honey and lemon according to your taste preference.

Transfer into an air tight container and serve it as a dip and surprise your family and friends with your culinary skills.

This pesto can stay in fridge for more than one week.

Recipe created by Monisha from Mon's Flavours



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