Carrot Top Pesto

Don’t throw out the leafy, nutritious tops of your carrots, use them in a delicious recipe like this! While basil is traditionally used in pesto there are a number of veg that can be used as an alternative. The fact that this recipe uses something like carrot tops which is a part of the veg we would normally bin gives us all the more reason to try it out. Who doesn’t love a zero waste recipe?

Ingredients

  • 1 bunch small carrots with tops on
  • 2 Tbsp vegetable oil
  • Kosher salt & freshly ground pepper
  • 1 Garlic clove
  • 3 Tlsp pine nuts
  • 1 handful fresh basil leaves
  • 25g finely grated parmesan
  • 50-75 ml extra virgin olive oil

Step 1 - Prep

Trim carrot tops from carrots, use carrots for another recipe or roast them to dip into the pesto.

Step 2 - Cook

Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse forms. Add olive oil and pulse until combined; season with salt and pepper.

Ingredients

  • 1 bunch small carrots with tops on
  • 2 Tbsp vegetable oil
  • Kosher salt & freshly ground pepper
  • 1 Garlic clove
  • 3 Tlsp pine nuts
  • 1 handful fresh basil leaves
  • 25g finely grated parmesan
  • 50-75 ml extra virgin olive oil

Step 1 - Prep

Trim carrot tops from carrots, use carrots for another recipe or roast them to dip into the pesto.

Step 2 - Cook

Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse forms. Add olive oil and pulse until combined; season with salt and pepper.