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.

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

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

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

3. Bake in the oven for 20 - 25 minutes.

4. In a food processor blitz the carrot tops, add the lemon juice and oil until you get a pesto consistency.

5. Season with salt and pepper, before drizzling the pesto over the roasted carrots.

6. Any remaining carrot top pesto can be covered with olive oil and stored in a glass jar in the fridge or freezer.

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