• 2 large handful feathery carrot top leaves
  • Generous handful parsley
  • 2tbsp pumpkin seeds
  • Handful grated parmesan (any hard cheese would work)
  • 1 tbsp nutritional yeast flakes
  • 1 large clove garlic
  • Juice of 1/2 lemon
  • 2tbsp olive oil

The recipe

Pesto is a great way to pack in some extra nutrients. Rich in polyphenols and antioxidants from your green base, with gut-loving prebiotics from the garlic and wonderful fats from the olive oil – my advice is to use a good quality olive oil, it really will make a difference. Try serving it with a tomato, avocado and mozzarella salad, or drizzled over some green beans – or go for a classic and have it with a comforting bowl of pasta.


  • Chop off the carrot tops
  • Pick the feathery leaves from the stalks - set the stalks aside, don't throw them away because they're a great addition to chicken or vegetable stock.
  • Add the feathery leaves and a generous handful of parsley to a colander and wash well before adding to the blender.
  • Add the rest of the ingredients and blend! It's that simple! You may need to add a little water to loosen it if the blender gets stuck.