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Carrot Top Pesto


Do you throw away the tops of your carrots? If so, don't! Instead why not try making Carrot Top Pesto. This recipe, courtesy of Riverford, is delicious and a nice alternative to green pesto. You can stir it into pasta or use it as a dip with chopped raw vegetables. You can also drizzle it over roasted carrots, potatoes or greens or try it with goats cheese or mozzarella crumbled over the top.

Vegetarian & gluten free


-Leafy tops from 1 bunch of carrots, larger stems discarded, feathery leaves chopped
-Small handful basil leaves, or try parsley or chervil for a different flavour
-50g walnuts, hazelnuts or almonds
-25g Parmesan, or vegetarian equivalent
-1 garlic clove
-Approx. 100ml or so olive oil
-Salt and pepper
In a food processor, blitz the carrot tops, basil, nuts, parmesan and garlic. Then gradually add enough oil to make a pesto consistency. Season to taste.

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