Carrot Top Pesto
Don’t toss those carrot tops! They’re far too precious to waste – vibrant, earthy, and brimming with nutrients. One of my favourite ways to use them? Whizz them into a delicious Carrot Top Pesto
Carrot tops are a great source of fibre, vitamins A + C, and potassium – perfect for supporting immunity, skin health, and keeping your digestion happy. They also bring a lovely, slightly bitter edge that pairs beautifully with basil, lemon and garlic.
Pesto isn’t just for pasta (although that’s always a win!) – try drizzling it over roasted veg, spooning it onto salads or grain bowls, or even stirring it into soups.
You can make this vegan with nutritional yeast or vegetarian with parmesan – both are equally delicious.
INGREDIENTS
1 bunch of carrot tops
1 cup of packed fresh basil leaves
100g pine nuts
1 lemon, juiced
3 cloves of garlic, crushed
2 tbsp nutritional yeast or 25g grated parmesan
1 tsp sea salt
¼ cup olive oil
2 tbsp water
METHOD
Place all the ingredients into a blender and blitz until combined but not too smooth
Enjoy drizzled on roasted veg and salads, stirred through pasta & soups
