Carrot top pesto
Prep time
Cook time
Total time
April Bloomfield brings us this lovely dish that will blow your knickers off. The pesto is easliy made paleo by omitting the cheese and serve it with roasted carrots without the burratta. Very good just like that.
Serves: 4
  • For the carrot top pesto
  • It is easy to strip all the carrot leaves off the stem in one fell swoop. Pinch the stem near the top with the fingers of one hand. Then run the fingers of your other hand down the length of the stem from top to bottom.
  • 2 cups of lightly packed carrot leaves, stems discarded, roughly chopped
  • A small handful of fresh basil leaves, roughly chopped
  • ¼ cup of nuts such as walnuts, filberts or pine nuts
  • ½ cup of parmesan cheese, finely grated
  • 1 garlic clove, quartered
  • ½ tsp of a flaky salt like Maldon’s or Kosher
  • ⅓ cup of really nice extra virgin olive oil
  • The carrots
  • 20 small carrots, about the size of your fingers, scrubbed but not peeled. Leave ½ inch of the green tops on them. If they are big, cut them in half
  • 3 Tbs of very good virgin olive oil, divided
  • A few pinches of Kosher or another flaky salt and pepper
  • ½ pound burrata cheese or marinated fresh mozzarella balls
  • A handful of carrot top leaves
  1. To make the pesto;
  2. Pesto is made very easily in a food processor and if you do not have one, go buy one. (You can also make it in the blender but just make sure and chop everything a bit finer before subjecting your blender to it.)
  3. In your handy dandy food processor add the carrot tops and basil and pulse a few times. Then add the nuts, cheese, garlic and salt and pulse several more times then process full on while slowly pouring in the olive oil. Stop and scrape down the sides occasionally till the pesto is blended well and beautifully fragrant. Taste and season with more salt if you fancy.
  4. For the Carrots
  5. Preheat your oven to 450 degrees with a rack in the center. Pour 2 tablespoons of the olive oil into a heavy roasting pan big enough to hold all them carrots in a single layer. Toss the carrots in the olive oil, position them to a single layer and then pop in the oven to roast, stirring every once in a while, till they are done about 10-15 minutes. Sprinkle a few pinches of salt and some pepper on the carrots and toss again. Let the carrots cool for a bit to serve.
  6. Cut the burrata in half and arrange on a pretty serving platter. If you are using mozzarella balls, scatter them about the serving platter. Arrange the roasted carrots so they are pointing this way and that, rather rebellious like. Add 3-4 Tbs of the pesto in little dollops, here and there. (You’ll have left over pesto to use in a million delicious ways like on your eggs and in your salad.) Drizzle one Tbs of the olive oil over everything, sprinkle a few chopped nuts and garnish with carrot leaves. Serve either as an appetizer, vegetarian main dish, or a side. It does it all!
Recipe by The Cave Woman Cafe at