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Carrot Top and Lemon Pesto

A star rating of 5 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 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


  • 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


  • STEP 1
    Toast the pine nuts in a dry pan until slightly golden. Shaking the pan as you go
  • STEP 2
    Add the pine nuts and remaining ingredients into a food processor and blend until smooth.
  • STEP 3
    Season to taste with salt and pepper and add extra lemon , parmesan or oil until you are happy with the flavours and texture
  • STEP 4
    Can be kept in the fridge for up to 3 days.

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A star rating of 5 out of 5.3 ratings

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