Try our carrot top pesto with roast carrots then check out our classic pesto, carrot salad, roast carrots and parsnips and more carrot recipes.

How to store carrot pesto: The leftover pesto keeps for five days in the fridge.


  • 3 tbsp extra virgin olive oil, plus a drizzle
  • 500g small carrots, with tops
  • 50g brazil nuts or macadamia nuts
  • 20g parmesan
  • 1 small garlic clove, peeled
  • ½ lemon, juiced
  • 30g soft rindless goat’s cheese
  • sea salt flakes, to serve


  • STEP 1

    Heat the oven to 220C/200C fan/gas 7. Remove the tops from the carrots and set aside. Scrub the carrots well but no need to peel. Tip into a baking tray and drizzle over 1 tbsp of the oil and some seasoning. Toss well and roast for 30-35 mins or until the carrots are tender when pierced with a knife and are lightly golden and wrinkled.

  • STEP 2

    Meanwhile, wash and dry the carrot tops - remove the fronts from the stems and discard any tough stalks. Tip into a blender with the nuts, parmesan, garlic and a squeeze of lemon juice. Season well and blend to a coarse paste. Add 2 tbsp of oil and blend again to make a thick pesto, taste and add more lemon juice, if you like. Add a splash of water if you prefer it looser.

  • STEP 3

    Transfer the carrots to a serving platter and spoon over some of the pesto (you won´t need it all - about half). Top the carrots with little crumbles of the goat´s cheese. Drizzle with a little more olive oil and a pinch of sea salt flakes to serve.

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