Don’t throw away your carrot tops if they’re in perfectly good condition — they’re edible and can be used to make a vibrant, herb‑like pesto that tastes fresh, green, and a little peppery. Their flavour sits somewhere between parsley and celery leaves, giving you a bright sauce that’s perfect for tossing through pasta, spooning over roasted vegetables, or spreading onto crusty bread.
Carrot Top Pesto
Cavelo Nero, herb and walnut pesto
Cavelo nero is the Italian name translated to black cabbage, like all cabbage it can be eaten raw, it’s deep earthy flavour blitzed with different herbs and toasted walnuts creates a vibrant green pesto, perfect to use with pasta, as a salad dressing, a dip or as Nigella suggested, “Divine! Would be so good dolloped into a roasted and split sweet potato”