top of page

Roasted Heirloom Carrots with Carrot Top Pesto

The 2DA’s are getting a little serious.

One step towards a more sustainable life is less waste. Why were we all taught to throw away so much of the good parts of a veggie?

Carrot tops add a carrot/parsley flavour and boy, is it good here!


Cook time: 30 mins

Prep time: 5 mins


  • 1 bunch carrots, tops as well!

  • 1 clove garlic

  • 3 tbsp pine nuts

  • 1/4 cup grated Parmesan

  • 1/4 cup basil leaves

  • 1/2 cup olive oil

  • 1-2 cups carrot tops


  • Preheat oven to 400 degrees Celsius. Drizzle carrots with olive oil and s&p and roast carrots for approx 30 mins.

  • Meanwhile, make the pesto. In a small blender, add pine nuts and a garlic clove and chop until a paste forms, you may have to scrape down the sides. Add basil and carrot tops. Then the cheese. Continue to blend. Slowly add the oil into the blender until desired consistency.

  • Top roasted carrots with the pesto. Fresh and delicious!

Enjoy xx 2DA


Rated 0 out of 5 stars.
No ratings yet

Add a rating
bottom of page