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Carrot top pesto

I've always hated throwing away carrot tops, so when I came across this recipe I was excited to try it. It didn't disappoint!

vegetarian (depending on the cheese used), gluten free


1/4 cup pine nuts
1/4 cup Parmesan
3/4 cup basil leaves
3/4 cup carrot tops (just the fronds, removed from the stems)
1/2 cup extra virgin olive oil
pinch of salt
2 cloves garlic


Put all the ingredients in a mini blender and pulse until smooth. Adjust seasoning to taste.

Serving suggestions:
  • tossed through pasta
  • as a dressing for a grain salad
  • to top soups and stews
  • drizzle over roasted vegetables
  • as a flavour boost in a sandwich
The pesto will keep in the fridge for about a week.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Carrot top pesto on table outside