Leftovers Recipe: Carrot Top Pesto

I have to admit a reason I waste food is a I’m clueless on how to make certain parts into tasty treats e.g. meat bones, tops of plants, stale bread etc. So it’s been my aim this winter to find a yummy use for everything I can!

I thought where better to start than with carrots. We roasted the orange-y parts then are always left with the tops! A friend of mine pointed out the other day that “If there is a part of the plant that is green, it’s healthy and nutritious”

Carrot tops are green. They are super green.

So I had a trawl through the internet and discovered you can make pesto with them! Taking inspiration from the net I concocted my own recipe.

Garlicky Carrot Top Pesto

Time to prep: about 15 mins

Cooking time: zero!

– A good handful of carrot tops
– 2 cloves of garlic
– A good glug (like 100ml) of olive oil
– A splash of wine vinegar (red or white to add a little zing)
– A few sprigs of basil
– Salt and pepper to taste

You wack it all in the food processor and wallah!

I was actually really surprised how fresh it was. We added it to pasta and spread it on toast. It was a delicious super green, garlic hit of goodness. Plus no cooking involved!

Try your own twist on it. Maybe different herbs, spices or maybe another oil!

Taste Testers: Aspen Glencross, the fam and housemates ¦ @AbiAspen ¦ /AbiAspen