carrot top & cashew pesto
This recipe is actually more of a vague method, because you can mix it up almost any way you please without any ill effects. Add more cashews for a creamier pesto, or other spices as you like.
  • 1 bunch of carrot tops (the green leaves and stems of carrots)
  • 1 handful (about ¾ cup) unroasted cashews
  • 2 big glugs (about ¼ cup) olive oil
  • the zest of one lemon
  • ½ tsp - 1 tsp dried chilli flakes
  • a good pinch of salt
  • a decently vigourous cracking of black pepper
How to make it
  1. Wash the carrot tops to get rid of any dirt and then chop them into three or four sections with a pair of scissors.
  2. Dump everything into the bowl of a food processor and whizz it together, scraping down the sides occasionally, until it gets to the texture you like best for pesto. I like mine mostly smooth, but with a few decently sized nutty chunks in there too.
  3. Serve it on top of scrambled eggs, tossed through pasta, thinned with a bit of yoghurt as a salad dressing or on crackers with cheese. As you wish.
Recipe by onebitemore at