Leafy tops from 1 bunch of carrots, larger stems discarded, feathery leaves chopped
Small handful basil leaves, or try parsley or chervil for a different flavour
50g walnuts, hazelnuts or almonds
25g Parmesan, or vegetarian equivalent
1 garlic clove
Approx. 100ml olive oil
Salt & pepper
Carrot tops are full of flavour, and like the leaves of other roots (e.g. celeriac or beetroot) if they’re in reasonable nick, they’re good to eat - so don’t throw them on the compost. Pick off and discard the larger stems, keeping the feathery leaves. This pesto is great tossed through pasta, or drizzled over roasted carrots, new potatoes or greens. Try crumbling mozzarella or sheep’s cheese over the top too.
In a food processor, blitz the carrot tops, basil, nuts, parmesan and garlic. Gradually add enough oil to make a pesto consistency. Season to taste.
Freeze in ice cube trays for portion control, or keep covered with a layer of olive oil in the fridge for a few days.
Recipe by Riverford Organic Farmers.
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