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Carrot Top Pesto

by Kate Velasquez

Functional Chef

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Prep Time: 

10 Minutes

Active Cook Time:

25 Minutes



Vegan, Vegetarian, Gluten-free



1 Bag nonoPASTA™
2 Bunches Carrots
1 Bunch Mini Cauliflower

Olive oil
Juice of 2 lemons
2 T Nutritional Yeast
2 T Roasted Sunflower Seeds
1 T Garlic
1 T White Miso
1 T Dijon Mustard
1 t Honey
3/4 - 1 C Reserved Pasta Water

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Start by boiling salted water for pasta. Cook pasta until el dente, around 10 mins. Reserve a cup of the pasta water before you drain and add a drizzle of olive oil.

Preheat oven to 425. Snip carrot tops and let soak to remove dirt. Peel carrots and place on a baking sheet with olive oil, salt and pepper. Bake for 10 mins. Remove and add mini cauliflower and coat the sheet pan with broth and season one more time. Return to the oven and cook for 10 - 15 mins more until carrots are fully cooked and cauliflower is nicely toasted.

Blend all pesto ingredients on low until mixture is thoroughly combined. Tamper often. The fibers in the carrot tops will take some time to break down.

Add pesto to pasta and mix. Drizzle pesto over carrots/cauliflower and serve on the sheet pan for a rustic look.


Carrot tops ARE edible and are highly nutritive, rich in protein, minerals and vitamins. They contain 6 times the vitamin C of the root and are a great source of potassium and calcium.

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