Carrot Top Pesto

carrot top pesto-4

Carrot Top Pesto

From Stonesoup

Inspired by the very good looking boys from Three Blue Ducks in Bronte. Love their new cookbook which my Irishman gave me for my birthday.

1 bunch baby carrot tops
1 bunch flat leaf parsley
1 small clove garlic
2 handfuls pine nuts
1/2 cup extra virgin olive oil
1 large handful grated parmesan

1. Whizz carrot tops, parsley, garlic and nuts in a food processor until finely chopped.

2. With the motor running pour in the oil. Stir in parmesan. Taste and season if needed.


different herbs – feel free to play around. Basil, mint and coriander (cilantro) are all excellent additions or replacements.

budget / different nuts – I often use cashews instead of pine nuts. Almonds are also lovely in pesto.

garlic-free – replace that garlicky sharpness with a squeeze of lemon.

vegan / dairy-free – replace the parmesan with extra pine nuts or other nuts.

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{ 4 comments… read them below or add one }

Gina May 20, 2016

You mentioned sleep in your latest email and said:
“Made me realize that getting more sleep isn’t going to cut down on time for other things because it may well help you love longer.”
I wondered if you had meant to say live but I thought love was a good choice, too.


jules May 26, 2016

I did mean live but maybe my subconscious was coming through Gina! Well spotted Jx


Nicole Austin December 22, 2013

Can you sauté carrot tops?


jules January 11, 2014

I don’t see why not Nic!

I wilted some into a byriani the other day instead of spinach and they were lovely



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