Carrot top pesto
Thursday, 25th May 2017 by Chen
carrot top pesto

This recipe comes from box scheme member Amy Pearce, who recommends making it while the carrot leaves are still nice and fresh. It can then be stored covered in the fridge for a few days. She makes the vegan recipe, but she says it's easily adapted for those without a big tub of nutritional yeast in their cupboard!


Carrot leaves, roughly chopped, hard stalks removed

A few basil leaves (optional)

3 tbs toasted pine nuts

1 clove of garlic (or more if you like)

1 tbs nutritional yeast flakes (or small handful of grated Parmesan)

Big glug of olive oil

Salt and pepper to taste



Blitz carrot leaves in a food processor. Add remaining ingredients and blitz again to your preferred consistency, adding extra oil, nuts or seasoning if required.