For the past few weeks, it's been all about carrots, and today, it's about carrots again! Thanks to our inspiring carrot customers (Emma, Amanda and many others), I have learnt to use carrot tops. How great is that! No more throwing the tops to the chooks (sorry girls) - now we get all the vitamin C, vitamin K, magnesium, potassium, and chlorophyl in those tops instead of you! And, because many of you buy carrots from me, I want to share the Carrot Top Pesto recipe with you so you can enjoy your tops too. 

Carrot Top Pesto

1 cup roasted peanuts or almonds

4 packed cups of carrot tops (approx. 7 carrot tops - a bunch)

1/3 cup yeast flakes

1 tsp salt

1 Tbsp lemon or lime juice

1/2 - 3/4 cup olive oil

Method:

Place the nuts in a food processor and process till fine.

Add the carrot tops, yeast flakes and salt and process till fine again.

While the processor is still going, add the lemon juice and olive oil and process till combined. 

EAT!