Because carrot seeds are so small, we generally plant more than we need and thin them out later once the leaves have grown, but what to do with the green tops? They are edible and delicious.

You can make a pesto with them or even a chimichurri sauce. Such a good farm-to-table lunch!


Carrot Tops Pesto


Finely chop:

2 cups of carrot tops

2 garlic cloves

3 spring onions


Add 1/2 cup walnuts

1/2 pine nuts




Blend in a food processor with olive oil and juice of half a lemon.


Carrot Tops Chimichurri


Finely chop:

2 cloves of garlic

1 cup of carrot tops

1 chilli

1 sprig of oregano

Add salt


Dash of red wine vinegar

2 tbs olive oil


Let sit for 10 minutes and serve.