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Vegan Carrot Top Pumpkin Seed Pesto

I made this recipe a couple of months ago, nearly died of pride because I truly think it’s my new secret weapon in the kitchen, and have been making it ever since to put on virtually anything and everything. Pesto is such a versatile food that I think it deserves more credit than it gets as a kitchen staple. You can spread it on a sandwich, mix it in with a simple bowl of farro or pasta, mix it into a salad, I could go on and on!

Pumpkin seeds are one of the most concentrated plant-based sources of magnesium you can find and after discovering that I was severely lacking in magnesium during a blood test a few months ago (over 80% of Americans are reportedly deficient, too) I wanted to find a way to incorporate them into my diet as much as I could. This recipe is super quick and easy and all you need is a food processor or blender to get the job done.


1 bunch of carrot tops

2 tablespoons pine nuts

1 cup raw pumpkin seeds

1/2 cup fresh basil

1/2 cup olive oil

salt + pepper to taste

juice of 1 lemon

optional: 1 garlic clove

 et voila!

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1 Comment

  • Reply
    Heidi Straub Henderson
    January 25, 2017 at 6:12 PM

    Love it! I’m definitely trying the pesto this weekend!

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