Rocket and Carrot Top Pesto

Rocket and Carrot Top Pesto

Use as a topping for a pizza or a side to slather onto any meal!

  • Cut the leaves and stalks off the top of the carrots. Submerge them in water and rinse very well.

  • Remove the leaves from the thicker stems and pack them down into a blender or food processor. Add a handful of chopped stems. Add in a couple handfuls of rocket leaves.

  • Pour in a decent amount of olive oil, the juice from a freshly squeezed lemon, salt and pepper, and some whole garlic cloves. At this point you can get creative with some fresh parsley, basil or any fresh herbs you have that need to be used. 

  • If you have, you can toast some sunflower seeds or any nuts, and chuck them in too.

  • Add some water until there is enough moisture for blending.

  • Whizz away! Store in the fridge (if you can resist eating it all at once).


Great with crackers or fresh bread from your box, roast veg, or to spruce up a sandwich!