Carrot top pesto
  • 1 bunch carrot tops (Thermomix approx 50g)
  • 1 bunch curly leaf parsley (60g)
  • ¼ cup pine nuts or mixed pine nuts & cashew nuts (30g)
  • ¼ cup grated parmesan cheese (60g) (nutritional yeast can be used if dairy free)
  • ¼ cup olive or macadamia oil (more if you like it smoother)
  1. Place all the ingredients(except the oil) in a food processor (or you can use a hand held stick mixer).
  2. Blitz until the nuts are fine and the ingredients are well combined.
  3. Add in the oil of choice and slowly blend through.
  4. Enjoy!
Recipe by Micheline Andrews at