Carrot-top pesto

Gather a bunch of carrots, taking care to extract the whole root from the earth.

Remove the leafy tops, discarding the larger stalks, and wash well.

Blitz the tops in a blender with a good glug of olive oil, a clove of garlic, some lemon juice, a generous pinch of salt and pepper and a handful of Parmesan (or vegetarian equivalent).

Walnuts, pine nuts or almonds can be added for a different flavour, or a deseeded chilli for heat.

Stir into cooked pasta or drizzle on a salad as a dressing.

Store any remaining pesto in the fridge in a sealed jar – it should keep for a week.