Food Waste Recipes: Zero Waste Carrots | St James's London

Restaurants

Food Waste Recipes: Zero Waste Carrots

Make the dish from Indian-influenced vegetarian and vegan specialist tibits

Read more

As part of our Food Waste Pledge series, we’ve collated recipes from participating restaurants. Brian Mesmain, Executive Chef at tibits on Heddon Street has shared his favourite dish, which is vegan-friendly too.

TIBITS ZERO WASTE CARROTS

Ingredients

1kg of carrots with leafy tops
2 tbsp olive oil
Salt & pepper

Pesto

100g carrot tops
200ml rapeseed oil
½ lemon
Salt & pepper

Preparation

Preheat the oven to 180 degrees. Remove the leafy tops from the carrots and leave aside for making the pesto.

Thoroughly wash the carrots (but don’t peel), halve lengthwise, mix with salt, pepper and olive oil and add to a baking tray.

Bake in the oven for 20 - 25 minutes.

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, before drizzling 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.

Visit tibits to try their Zero Waste Carrots and other food waste friendly dishes at 12-14 Heddon St, London W1B 4DA.

You can also follow our social channels @stjameslondon and @RegentStreetW1 for further updates on our pioneering pledge.