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Carrot Top Pesto

Don’t throw away the carrot tops, use them to make a tasty green sauce perfect to pour on veggies, gilled meat, fish or spread on a sandwich.

35 mins
6 ingredients
$2 / person
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Carrot Top Pesto

Credit: Woolworths


Serves = 6

  • 1 ½ cups carrot tops
  • ½ cup pistachios
  • 1 cup flat leaf parsley
  • 1 clove garlic
  • ½ lemon, zest the skin, then juice the lemon half
  • ¾ cup olive oil

It’s this easy

  • Wash the carrot tops thoroughly to remove grit. Let them drain well, and pat dry with a paper towel.
  • Roughly chop the tops then place in a food processor with pistachios, parsley, garlic and lemon and process until very finely chopped.
  • With the motor running slowly pour in the oil.
  • Serve.


  • Add a spoonful of capers for an added flavour burst.
  • To store you can transfer it to a container, smooth the top over and enough oil to cover the top and refrigerate for up to four days.


Contains: Nuts, FODMAPs.
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What is healthy eating?

Eating healthy is making sure you enjoy a wide variety of foods from each of the five major food groups daily, in the amounts recommended. The five major food groups as recommended by the Australian Guide to Healthy Eating are:

  1. vegetables and legumes/bean
  2. fruit
  3. lean meats and poultry, fish, eggs, tofu, nuts and seeds, legumes/beans
  4. grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties
  5. milk, yoghurt, cheese and/or alternatives, mostly reduced fat.

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