Prepare the carrot tops

• Remove the tough stalks and stems from the carrot tops.
• Rinse well and drain in a colander, then pat dry with a paper towel to remove excess moisture.

Blitz the pesto

• Place the carrot tops, basil, pine nuts, pumpkin seeds, grated Parmesan and garlic in a food processor.
• Blitz while adding the lemon juice and olive oil little by little until you get a pesto consistency.
• Season with salt and pepper to taste.

Store

• Transfer the pesto to a clean sterilised jar and top with a layer of olive oil.
• Keep in the fridge for around a week, or freeze in ice cube trays.