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Roast Carrots with Carrot Top Pesto and Labneh


35 minutes

This elegant platter makes the most of seasonal carrots, delicious paired with a mixed herb pesto. Use ready made labneh or have a go at making your own with our guide at

7 Farmdrop products in this recipe


Here’s how you do it

  1. Preheat the oven to 200C/180C/400F
  2. Trim the carrot tops, wash thoroughly and dry. Scrub the carrots clean and toss with a little oil, salt and pepper. Roast in a large roasting dish for 20 mins, or until tender (test with a sharp knife)
  3. Toast the hazelnuts in a dry pan for a few minutes until golden brown then immediately remove from the hot tin so they don’t burn.
  4. To make the pesto: in a food processor whizz the carrot tops until finely chopped, add everything else except the nuts until thoroughly combined. Then add around half the toasted nuts, pulsing until incorporated but still textured.
  5. Lightly crush the reminder of the nuts in a pestle and mortar.
  6. To serve, spread a large spoonful of labneh across the middle of a plate then top with the carrots, pesto and crushed nuts.


  • 1 bunch rainbow or orange carrots
  • 1-2 tbsps olive oil*
  • Sea salt*
  • 10g toasted hazelnuts, crushed lightly in pestle & mortar
  • 1 tub labneh


  • 70g carrot tops (or top up with soft herbs like parsley, basil, coriander or dill)
  • Zest of 1 lemon
  • Juice of ½ lemon
  • 1 small garlic clove*
  • 70ml olive oil*
  • 25g grated Parmesan
  • 15g toasted hazelnuts
  • Salt & pepper to taste*

  • From the larder

Suitable for

  • Vegetarians
  • Gluten free

What’s in this recipe

Haye Farm - Market Garden

Organic Bunched Carrots

1 Bunch (~650g)



Italian Basil

1 Bunch (min. 15g)



Mountain Coriander

1 Bunch (min. 15g)



Organic Hazelnuts




10 Month Aged Parmesan