Date posted: 29/10/2021

Carrot top pesto

Carrot top pesto blended with pumpkin seeds – perfect for a pasta dish or as a topping for a fresh salad.

  • Serves 1
Votes: 2 Average: 5


Gustoso vegetarian grated hard cheese 100g
Garlic prepacked 6g
Parsley flat 100g
Carrot whole 250g
Casa De Mare sea salt 2g
Everyday Favourites whole black peppercorn 0.1g
La Espanola pure olive oil glass 120ml
Chef William pumpkin seeds 100g


  1. Taking only the feathery carrot tops, wash and dry them and set to one side
  2. Toast the pumpkin seeds and allow them to cool
  3. In a blender, add the parsley, carrot tops, pumpkin seeds, garlic and salt. Blend them together whilst drizzling in the oil
  4. Finish with the grated cheese and fresh cracked black pepper
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