Combine the almonds, parmesan, red pepper flakes, 1 cup of the reserved carrot tops, 1 teaspoon lemon zest, 2 teaspoons lemon ...

Roasting the veg first gives you deeper, sweeter flavours – the carrot-top pesto is remarkably delicious, too. I find it very satisfying to use the tops rather than chuck them away. Preheat the ...