1 bunch of carrot tops/greens, with or without stems

1/2 cup toasted pumpkin seeds

1 clove of garlic

1-2 Tablespoons fresh lemon juice

1/2 teaspoon sea salt

2-4 Tablespoons Pompeian Robust Extra Virgin Olive Oil 


  1. Place carrot tops, pumpkin seeds, garlic, lemon juice, and salt in the food processor, and blend until combined.
  2. While it’s running, pour the Pompeian Robust Extra Virgin Olive Oil into the food processor and continue to blend for a few more seconds. Your pesto should not be a puree, but still have some texture.
  3. Season with more lemon and salt if necessary.