Pesto is always a crowd pleaser. This zero-waste recipe repurposes carrot tops into a delicious pesto. Toasted almonds replace pine nuts and pack this classic sauce with plant-based protein while lending a nutty flavor. Full of healthy fats and vibrant flavor, this dish is perfect for summer entertaining or weekly meal prep.



12 Carrots

3 tablespoons Coconut Oil or Ghee (melted)

Salt and Pepper


1 cup Fresh Basil, loosely packed

1 cup Carrot Top Greens

¼ cup Toasted Almonds

¼ cup Olive Oil

Juice from 1 lemon

1 teaspoon Lemon Zest

1 clove Garlic

1 tablespoon Filtered Water

Salt and Pepper, to taste


1 | Preheat oven to 400 degrees. Peel and cut carrots into 2-inch slices, trying to make them all roughly the same size. (Reserve carrot tops for pesto.)

2 | Coat cut carrots with coconut oil or ghee, season generously and lay on a baking sheet. Bake for about 25 minutes or until lightly browned.

3 | To make the pesto, add all of the ingredients into a food processor and blend until smooth. If your pesto is too thick, add a little more water — 1 tablespoon at a time — until you reach your desired consistency.

4 | Serve carrots family style, with pesto on top.

*Serves 4.

Mia Rigden is a NYC-based nutritionist and founder of RASA. The California-native is a professionally trained chef and believer that for food to be good for you, it must first be delicious. Mia works with clients globally through her signature whole foods detox, the RASA Challenge, one-on-one coaching programs, wellness consulting, and recipe development. You can find her on Instagram at @the_rasa_life or at

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