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Carrot Top Pesto

Prep Time:

15 minutes

Cook Time:



1 Jar

About the Recipe

Carrot tops are probably something you throw away without much thought, but did you know the average UK family throws away £730 worth of food every year? Instead of throwing these bits away, you can use them to make a delicious pesto. I’ve used leftover broccoli stalks, beetroot stalks and leaves, herbs, and even spinach to make delicious pesto. Save some money and turn these parts into something amazing!


  • 150g carrot tops

  • 50g parmesan, finely grated

  • 1 garlic clove, finely chopped

  • ½ lemon, zested and a few squeezes of juice

  • 1 dried chilli

  • 50g nuts, toasted

  • 150ml olive oil


  1. Blend your carrot stalks, parmesan, garlic, chilli, lemon, nuts, and oil into a lovely pesto like consistency

  2. Transfer the pesto to a clean jar and top with a glug of oil

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