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Carrot top pesto

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I have created this carrot top pesto recipe to use up carrot tops – a part of the vegetable that is usually thrown away as waste. Carrot tops are sweet and juicy and delicious especially when combined with lemon, garlic, tarragon, almonds, fennel seeds and olive oil. Enjoy on pasta or toast and reduce your kitchen waste at the same time.


Carrot top pesto

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Serves: 1 500 ml jar Cooking Time: 20 minutes


  • 1 bunch carrot tops
  • 1 handful tarragon chopped, reserve tarragon flowers for garnish
  • 1 teaspoon fennel seeds, ground
  • 1 clove garlic chopped
  • Salt and pepper to taste
  • 1/3 cup olive oil (depending how big your bunch of carrot tops is you may need to add a bit more)
  • Handful almonds
  • Juice and finely zested rind of one lemon



Clean and chop your carrot tops


Add the carrot tops along with all other ingredients to a blender and blend


Store in a jar in the fridge with a little olive oil on top to seal and then the lid


Enjoy on crackers or toast or pasta

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