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Carrot top pesto – a use for those greens

I decided the other day that I just couldn’t get myself to bin the lovely green foilage of a bunch of carrots I bought from the local market, and I was sure it must be good for something. So after a bit of research to find carrot top recipes I decided to try and make the carrot top pesto… and it was surprisingly tasty! It has a slight parsley-like taste. Plus, it was like having free food and perfect for the summer.


It turns out carrot tops are high in Vitamin C, potassium, calcium and even better they are a great source of vitamin K – not present in the carrot itself.

A word of warning however, stick to organic carrots, carrot tops are not produced for consumption, so would be sprayed with more pesticides if non-organic.

Here’s the recipe I followed:

  • 1 bunch of organic carrot tops, washed well and patted dry
  • 2 tablespoons olive oil
  • juice of one lemon
  • 2 cloves of garlic
  • pinch of sea salt
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons pine nuts or other nuts such as blanched almonds
Add to a food processor and blend until smooth. Most carrot tops are not super soft, in which case you’ll want to blend until it’s a very smooth paste. Serve with fried courgette strips, coconut flour bread plus cheese or add to a salad. Yum!
I’ll definitely be making this again. Tomorrow I’ll tell you what I have done with the carrots themselves… a very tasty recipe too.
Don’t forget to leave a few carrots put for any hounds – Banjo loves carrots.
Enjoy x
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