Zero waste carrots

Zero waste carrots


  1. Preheat the oven to 180 degrees. Remove the leafy tops from the carrots and leave aside for the carrot pesto.
  2. Thoroughly wash the carrots (do not peel), half lengthwise, mix with salt, pepper and olive oil and add to a baking tray. Bake in the oven for 20 - 25 minutes.
  3. In a food processor blitz the carrot tops, add the lemon juice and oil until you get a pesto consistency. Season with salt and pepper.
  4. Drizzle the pesto over the roasted carrots. Any remaining carrot top pesto can be covered with olive oil and stored in a glass jar in the fridge or freezer.


To show that the world of plant nutrition is varied, tasty and healthy, Greenpeace Switzerland and tibits are launching a series of vegan and strictly seasonal recipes.