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5 from 1 vote

Carrot Top Pesto

Prep Time10 mins
Total Time10 mins
Author: Karon Grieve


  • 2 tbsp almonds
  • 30 g/1 1/4 oz carrot fronds
  • 2 tbsp fresh coriander chopped
  • 1 clove garlic
  • juice and zest of 1/2 orange
  • 2 tbsp parmesan cheese grated
  • olive oil
  • salt and pepper to taste


  • Toast the almonds in a dry pan and watch them carefully as they can catch and burn in seconds. Toasting the nuts gives them so much more flavour.
  • Chop the carrot fronds and toss into a food processor along with the coriander and the almonds.
  • Mince the garlic and add to the processor with the juice and grated zest of half an orange.
  • Give it a whizz and then add the parmesan and start to drizzle in the oil until you get the consistancy you prefer.
  • Season to taste with salt and pepper.
  • Spoon into a small sterilised jar and cover with a tablespoon of olive oil to seel the top of the pesto from air and to keep that gorgeous green colour. Use within 3 days or store in the freezer for later use.