Packed with flavour, this vegan carrot top pesto is the perfect topping for pasta, rice, pizza, salads and even eggs.
Inspired by Tom Hunt’s Root to fruit manifesto, this recipe uses the leafy green carrot tops which often go to waste. Blended with basil, a hint of mint, lemon juice, almonds and olive oil, they make a really tasty sauce.
There is no need to cook the carrot tops beforehand. Instead, you can simply blitz the raw ingredients in a food processor until you get your desired consistency. I prefer mixing the olive oil afterwards to avoid any bitter aftertaste.
Instead of pinenuts (they have become so expensive!), I have used almonds which can easily be swapped for cashews. For maximum flavour, make sure you use some high-quality extra virgin olive oil.
Pesto can be made from made different greens such as this Kale Pesto below which also has plenty of character and a vibrant green colour.