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Carrot Top Pesto


100g carrot tops fronds (remove the hard stalks)

The juice of half a lemon

4-5 cloves of garlic

A large handful of walnut halves

A large handful of grated parmesan

A generous glug of olive oil

A large pinch of salt

Ground black pepper



1. Place the carrottops, lemon juice, garlic, walnuts and a little of the olive oil into a food processor. Blend until smooth. Add the parmesan, blend until combined. Add olive oil until you have achieved the required consistency. Season to taste.


Top Tip:

I love this recipe as it has a very unique flavour and using the carrot tops means we turn an ingredient which would normally be destined for the compost heap into something so tasty!

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