The Ruling Romanesco with Carrot Top Pesto

This gorgeous veggie dish is a winner for me in so many ways. Not only does it look spectacular, the carrot top pesto means it is zero waste and vitamin packed whilst still maintaining 10/10 taste. It is so simple to prepare but pure goodness on a plate.

Photography by Rusne Draz @food _rusnedraz

The Ruling Romanesco with Carrot Top Pesto

Keyword carrot, pesto, romanesco


  • 1 medium head of romanesco
  • 2 tbsp olive oil
  • 1 pinch sea salt


  • bunch of carrot top greens washed
  • bunch of fresh herbs (basil, parsley, coriander)
  • bunch of spinach
  • 30 g pine nuts
  • 1 large close of garlic minced
  • 50 ml olive oil extra virgin
  • sea salt and pepper to taste


  • Preheat oven to 200 °C
  • Cut romanesco vertically into 1 centimeter slabs season with the extra virgin olive oil and sea salt, place into a baking tray being sure not to overlap the pieces. Bake for about 18-18 minutes until golden brown but still firm enough to hold together.
  • In a food processor, blitz carrot tops and other aromatics, spinach, pine nuts, garlic. Gradually add extra virgin olive oil to achieve desired pesto consistency, season with salt and pepper.
  • Assemble romanesco on a sharing platter or individual plates and top with carrot top pesto.
  • Enjoy!

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