Member recipe

Carrot Top and Lemon Pesto

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Cooking time

Prep: 10 minutes Cook: 5 minutes

Skill level



300g Jar

A great way to use up carrot tops for a quick and easy pesto sauce. Add to pasta for a quick meal which will be on the table in 12 minutes

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  • 50g pinenuts
  • 2 handfuls of basil
  • 2 handfuls of carrot tops
  • 1 tbsp capers
  • 75ml good quality olive oil
  • 50g grated parmasan cheese
  • 1 garlic clove finely chopped
  • juice of a lemon
  • salt and pepper to taste


  1. Toast the pine nuts in a dry pan until slightly golden. Shaking the pan as you go

  2. Add the pine nuts and remaining ingredients into a food processor and blend until smooth.

  3. Season to taste with salt and pepper and add extra lemon , parmesan or oil until you are happy with the flavours and texture

  4. Can be kept in the fridge for up to 3 days.

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