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Carrot-Top Pesto Bruschetta

Carrot-Top Pesto Bruschetta

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Healthy, budget-friendly and using ingredients that would otherwise be wasted, this Carrot-Top Pesto Bruschetta recipe from chef and sustainable eating expert Liam Barker turns the leafy tops from a bunch of carrots into a deliciously fresh-tasting pesto. The recipe is also great for using up slightly stale bread – and it works with other greens that are usually discarded, such as the stalks of soft herbs or kale. Looking for more low waste recipes? Look no further.
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  • 400g leafy carrots, tops only
  • 50g cashew nuts or blanched almonds
  • 4 tbsp olive oil, plus extra for drizzling (optional)
  • 2 tbsp parmesan (or vegetarian italian hard cheese if required), grated (optional)
  • 4 slices of sourdough bread, toasted
  • 1 garlic clove, halved


Step 1

Give the carrot tops a good rinse then put them into a food processor along with the nuts, olive oil, parmesan (if using) and a good pinch of salt and pepper. Pulse together until combined but still textured – a little crunch is nice.

Step 2

Gently rub the toasted sourdough with the cut sides of the garlic – a light touch is key for a subtle flavour. Cut into bite-sized pieces and top each with a spoonful of the pesto. Drizzle with a little more oil, if you like, and serve. The pesto will keep well in an airtight container in the fridge for up to 2 weeks.

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