Meet |Chef Naturelle

When I redesigned my website, I made sure the blog was still present. I started shooting with chefs, home cooks who found joy in their allotment and kitchen (as I did during lockdown) and believe in wholesome, seasonal food. I was allowed in their domain, where we laughed, discussed at length lockdown and mental health, and just became friends. I wanted to record their stories the only way I know, with pictures – and asked them to share a quick recipe for you to add to your own repertoire.

Meet Stéphanie, a true believer that food can bring happiness. Clearly my own philosophy when it comes to food! She is also a fellow French patriot who has embraced living in Hertfordshire. Unfortunately I have never been able to attend one of Steph’s pop up dinners (lockdown and everything), but I did get a flavoursome take away from the service she ran during, the week she focused on Middle Eastern food. It was delicious.

Her food journey has changed over the years. At the core, she believes in eating real wholesome food and of cooking in harmony with nature and the seasons. We also had a session learning about fermentation, and preserving food.

Above all, her food is kind: kind to the body by being nourishing, kind to animals and other living beings by being ethical and kind to our planet by being sustainable.

She shared with us a zero waste pesto recipe, using the carrot tops. Although this may not be as much in season now, you can substitute for other greens – there are no excuse not to add more greens to your diet, and you should not use the seasons as an excuse!

Pesto is also super versatile, you make it, keep it in your fridge, and add it to your dish for an interesting twist to your food. It is also a very simple recipe, that should not take a lot of time.

Carrot top pesto

Servings 4 people
Author Chef Naturelle


  • 50 g carrot feathery leaves, washed and roughly chopped (you can substitute for other greens)
  • 50 g fresh oregano or majoram, washed and roughly chopped
  • 30 g sunflower seeds
  • 1 clove garlic
  • 8 tbsp extra virgin olive oil
  • 1/2 lemon juiced and zested
  • sea salt and pepper to taste


  • Place all the ingredients into a food processor and blend until you obntain a corse paste
  • Taste and add sea salt and pepper or extra lemon to taste
  • Place the leftovers in a jar and keep in the fridge up to 4 days. It may discolour slightly over time but the taste won't be affected.


  • Choose organic and unwaxed lemons
  • You can replace the oregano wit basil, coriander or even mint
  • For a creamier pesto, replace the sunflower seeds with cashew nuts. 


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