A discussion with Mike, my local greengrocer, and the subject turned to carrot tops. He reminded me that Rachel Demuth, who ran the legendary vegetarian restaurant in Bath, had served carrot top pesto. Rick Stein made it too. Indeed pesto doesn’t just have to be basil (though that remains my favourite); kale is good and radish tops make a wonderful peppery version.

In truth, my carrot pesto had a great flavour but it was a bit chewy. I long to make it again with the tender feathery tops from the earliest pickings in the summer and may just plant the seeds a little too close so there will be thinnings I can put to good use.

40g pine nuts, lightly roasted
Tops from one bunch of carrots, approx 130g
40g Parmesan cheese, finely grated
2 cloves garlic
Juice of 1 lemon
Olive oil

Put everything into a blender with about a wine glass of olive oil, added gradually as the contents break down, to give the right consistency.

Spoon into a jar and close. Keeps for up to a week in the fridge.

This is a recipe I will revisit.