Who knew?!?!? Carrot tops could (and should) be turned into something useful & delicious! This is such a yum, Veggie filled (Meatballs are optional), comforting dish. Plus the Pesto is nut free – for once 😉



Meatballs (makes 20)

½ tbsp Coconut Oil

1 Onion

1 Garlic Clove

50g Charcoal Biscuits (we used Charcoal crackers, but any crackers would work!)

5 sprigs of Thyme

500g Beef Mince

Pink Himalayan Salt & pepper


6-8 Carrot Tops

1 Ripe Avocado

1 Garlic clove (optional)

4tbsp Extra Virgin Olive Oil

12 Cherry Tomatoes / 2 Large Tomatoes

1 Handful Rocket / Spinach

4-6 handfuls Pasta – we used a Quinoa one, but there are so many varieties out there


  • Pop the oven on to 180°C & boil a full kettle
  • In a frying pan melt the Oil, dice the Onion & add, fry on a low heat for 8 mins with a dash of Salt & Pepper before adding a crushed Garlic clove + the Thyme, cooking for another 4 mins
  • Turn the heat off & allow to cool. Meanwhile crush the Crackers finely (we used a freezer bag and rolling pin), and combine with the Mince & Onion mixture (removing the woody Thyme stalks – but ensure you scrape off any leaves)
  • Divide up into equal sized balls, pop on a baking parchment lined Roasting Tray and roast for 12 Minutes at 180 for Medium/Rare or 15 minutes for Medium
  • Bring a large pan of water to the boil before adding the Pasta (more/less depending on how many you are)
  • Then make the Pesto, in a blender combine all ingredients, lots of Salt & Pepper & whizz for a couple of minutes, very easy & can be made earlier if need be
  • Drain the Pasta, keeping 5 large tablespoons of cooking liquid with the Pasta – this will stop it drying up and forming clumps – then add 4tbsp Pesto, stir gently over a low heat and add in the meatballs – voila!
  • Serve with a fresh Green Salad / roasted Asparagus & some fresh Basil

Serves: 4-6