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.
Pulse everything together in a food processer except the oil then when it's chunky drizzle in the oil and blitz to your required consistency.
Check for seasoning and add more salt or pepper if you prefer.
Ingredients
Directions
Pulse everything together in a food processer except the oil then when it's chunky drizzle in the oil and blitz to your required consistency.
Check for seasoning and add more salt or pepper if you prefer.