Carrot Top Pesto with Klara Risberg

Recipe and words by Klara Risberg

CARROT TOP PESTO! Should be on your to do list this sunny week. Goes with exactly everything and is a perfect recipe to reduce waste!


100g carrot top leaves, stalks removed 

50g flat leaf parsley, stalks removed

2 garlic cloves

100ml toasted pumpkin seeds 

70g grated pecorino or parmesan 

150-200ml olive oil 

Juice and zest of one lemon 


Start by blitzing the pumpkin seeds, add all ingredients to a food processor except the lemon juice and olive oil, mix until a smooth ish paste. Drizzle in the olive oil, finish with lemon juice, salt and pepper to taste. Keep it for a few days in the fridge in an airtight container. Taste before every use as you might need to pimp it with some more lemon/salt.


For more of Klara's amazing recipes, visit her website and her Instagram, and visit our other posts on The Cut!

Leave a comment

All comments are moderated before being published