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Carrot top pesto recipe
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Transform vibrant carrot tops into a flavorful pesto for a versatile and delicious dish. Perfect for dipping roasted veggies or mixing with pasta for a creamy meal.
Ingredients:
  • 1 bunch baby carrots
  • 125ml (1/2 cup) extra virgin olive oil
  • 30.00 ml pepitas, toasted
  • 1 garlic clove
  • 1 dried red chilli
  • 25g (1/3 cup) finely grated parmesan
Instructions:
  • Preheat your oven to 180°C (160°C for fan forced). Cut off the tops of the carrots and coarsely chop them. Place the chopped carrots on a baking tray, drizzle with 1 tbsp of oil, season with salt and pepper, and roast for 25-30 minutes until lightly golden.
  • In a small food processor, combine pepitas, garlic, and chilli until coarsely chopped. Add carrot tops and 80ml (1/3 cup) of the remaining oil, then process until smooth. Transfer to a bowl, mix in the parmesan, season, and stir in the remaining tablespoon of oil. Serve the pesto with the roasted carrots.

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