Carrot Top Pesto Recipe | Abel & Cole

Carrot Top Pesto

Cooking time
Serves4-8 people
Carrot Top Pesto

Carrots tops have a grassy, parsley-like flavour that makes them ideal for blitzing into a quick and simple pesto. It’s sensational served with roasted carrots, spread on toast, tossed through pasta or stirred with a few glugs of olive oil to make a delicious salad dressing.


  • Bunch of carrots (tops only)
  • ½ lemon, juice only
  • 1 garlic clove, peeled
  • 75g cashews, walnuts or almonds
  • 3 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • Handful of grated Parmesan (optional)

Prep: 10 mins

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1. Trim the carrot tops off the carrots and thoroughly wash the tops to get rid of any dirt. Roughly chop them.
2. Pop the carrot tops into a food processor and add the other ingredients. Whizz till you have a coarse paste. Taste and add more salt or pepper if you think the pesto needs it. Loosen with a little more olive oil or a splash of water if needed.
3. Herb is the word
Add a handful of fresh herbs to the mix, if you like. Parsley, mint, oregano and basil would all make excellent additions.
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