Reduce food waste by whipping up this easy carrot-top pesto – delicious with pasta, in soup and on salads.


  • Bunch of carrot tops
  • A good glug of olive oil
  • 1 Garlic clove
  • 1 Lemon
  • A pinch of salt
  • A pinch of black pepper
  • Parmesan (or vegetarian equivalent)


  • STEP 1

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

  • STEP 2

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

  • STEP 3

    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.

  • STEP 4

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

  • STEP 5

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

Words: Cary Matthews