Did you know that carrot tops make a wonderful pesto? Just like basil pesto, it’s delicious and incredibly easy to make and can be used as a dip, tossed in pasta or smothered over toasted bread.
80g carrot tops
40g walnuts, toasted
40g hazelnuts, toasted
1 garlic clove
Squeeze of lemon
Cracked black pepper
4 – 6 tbsp rapeseed oil
Put the carrot tops, thick stalks removed, in a food processor along with the nuts.
Add the garlic, finely chopped, and grate in the parmesan. Squeeze in a little lemon and a good crack of black pepper.
Pulse the food processor until the ingredients start to come together before slowly adding the oil. Add more oil if you prefer a looser texture.
Season to taste.
Recipe & Photo by Helen Upshall