Turning carrot tops into pesto is an excellent way of avoiding food waste. Not only are these greens super rich in vitamin C, calcium and potassium, they are utterly delicious as well. Decorate the pesto with raw waves of rare veggie variations and voilà: A treat for your palate and eyes.
Finely blend baby carrot greens with olive oil and ground hazelnuts. Taste with lemon juice and fleur de sel.
With a mandoline, thinly slice yellow and cylindrical purple beetroots, French breakfast radish as well as baby carrots.
Assemble by draping veggie stripes on the pesto. Decorate with clover petals.