I’m a big fan of using every scrap of produce I can in the kitchen so when I recently picked up a bunch of multi-coloured carrots at my local farmers market I didn’t want the greens to go to waste once we’d eaten the carrots.

Carrot tops can be a little bitter and not to everyone’s taste but mixed up with other ingredients to balance them out you can still make use of them in the kitchen.

I opted for pesto, with some peppery arugula / rocket, raw cashews, grated parmesan and a generous glug of extra virgin olive oil. I was delighted with the result: bright and fresh with earthy, herby undertones this would be great with pasta or spread on a sandwich.

Carrot Top and Arugula Pesto

Greens from one bunch of carrots (about 2oz), washed, drained and coarsely chopped

3oz arugula (rocket) leaves, washed, drained and coarsely chopped

2 garlic cloves, chopped

1 tsp sea salt

3oz raw cashews

3/4 cup extra virgin olive oil

3oz grated parmesan

Place the carrots, arugula, garlic, salt and cashews in a food processor and process for around 30-45 seconds to mix well. 

Add the cheese and the olive oil and process for another 30 seconds or so until smooth.