Breakfast Carrot Dips, spreads, sauces Gluten free Healthy Lunch

Pesto made of carrot greens

What is the best part of young carrots? Maybe roots, intense in colour and full of beta- carotenes? Maybe. But sometimes not the obvious things are number one. Sometimes it’s something we thought was not valuable at all. The parts we usually throw away. We commonly use leaves from many roots such as parsnip, beetroot, radish. We even eat nettle. But to eat carrot leaves? Really?Yes, they are just as edible, healthy and delicious as other greens.

When I saw young carrots on the market I bought them immediately and I knew that I prepare the most delicious green pesto with almonds. What else can be done from carrots leaves? You can add them to smoothies, salads and soups.
It’s best to use carrot leaves from own garden or from well-know groceries to avoid eating chemicals.

Carrot leaves are quite bitter in taste, because of potassium. They are also rich in vitamin C and K, antioxidants and chlorophyll.
My recipe is based on similar found in amazing cookbook “Roots”. I mixed carrot leaves with almonds, olive oil and garlic. It was so delicious and creamy that disappeared in a few minutes.



Unfortunately I couldn’t find nutrition info about carrot greens, so it is the first recipe without calories.


(190g pesto)

2 cups of young carrot leaves (from 5-6 carrots)
6 tbsp almond (50g)*
6 tbsp olive oil
1-3 tbsp water
2 large garlic cloves
2-3 tbsp nutritional yeast (optional)
salt and pepper

 *almonds should be without brown skins


First of all, almonds. We can roast them in the oven, to get this “special” taste. Spread almonds evenly on the baking tray and roast them for 5-7 minutes in 180 degrees Celsius. Be careful not to burn them.

Blend all the ingredients until smooth and creamy!