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4 For 3 On ALL Seeds
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4 For 3 On ALL Seeds
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4 For 3 On ALL Seeds
100% Satisfaction Guarantee
4 For 3 On ALL Seeds
100% Satisfaction Guarantee
4 For 3 On ALL Seeds
100% Satisfaction Guarantee
4 For 3 On ALL Seeds
100% Satisfaction Guarantee
4 For 3 On ALL Seeds
100% Satisfaction Guarantee
4 For 3 On ALL Seeds
100% Satisfaction Guarantee
4 For 3 On ALL Seeds
Your Seed Sowing Essentials
30th January 2026
Turn your harvest into a vibrant, sustainable feast with this Zero-Waste "Carrot Top" Pesto. This recipe is the perfect way to use every inch of your crop, transforming those often-discarded leafy greens into a bright, earthy sauce that’s delicious on pasta, roasted roots, or crusty bread.
We used the greens from our Autumn King carrots for this batch which is a classic favourite for its large, sweet roots. They are typically sown between March and July for a bountiful harvest. While we love the flavour profile of Autumn King, the tops of any fresh garden carrot will make a fantastic pesto.
Check out our carrot seeds here.
Ingredients:
2 cups carrot tops and stems, chopped (from about 8 medium carrots)
1/3 cup pine nuts (or seeds of your choice, like sunflower or pumpkin seeds)
2 whole garlic cloves
1/2 cup extra virgin olive oil
1/2 cup parmesan cheese (or nutritional yeast for a vegan version)
1/8 tsp of salt (plus more to taste)
1/8 tsp of black pepper
Method
1. Wash and Prep the Greens
Cut the green carrot tops away from the orange carrot root.
Clean: Submerge the greens in a bowl of cold water or rinse them thoroughly under a tap to remove any hidden dirt or grit.
Dry: Use a salad spinner or lay them flat on a kitchen towel for about 5 minutes. It is important they are dry so the pesto doesn't become watery.
Trim: Remove any particularly thick or woody stems, but the smaller stems are fine to include.
2. Blend the Base
Place the cleaned carrot greens, garlic cloves, and pine nuts (or seeds) into a food processor or blender.
Pulse: Pulse several times until the ingredients are finely chopped.
3. Emulsify with Oil
While the food processor is running on low, slowly drizzle in the olive oil.
Continue until the mixture is well coated and reaches your desired consistency. Tip: Keep it slightly chunky for a traditional texture, or blend longer for a smoother sauce.
4. Season and Finish
Add the Parmesan cheese (or nutritional yeast), salt, and black pepper.
Pulse a few more times just until the cheese is incorporated.
Taste: Give it a final taste test and add more salt, pepper, or even a squeeze of lemon juice if you prefer a brighter flavor.
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