1small bunchcarrot topswashed & trimmed if necessary
1clovegarlicpeeled (I used 4 garlic scapes instead)
4tbspextra virgin olive oil
¼tspsea salt(I used Atlantic grey sea salt)
½lemonzest & juice
Instructions
Roughly chop the carrot tops and garlic. This isn't strictly necessary, but it makes the blending process easier.
1 small bunch carrot tops, 1 clove garlic
Place all ingredients, except for 2 tbsp of the olive oil, in a blender or food processor. Blend on a low setting until you have more or less your desired consistency.
4 tbsp extra virgin olive oil, ¼ tsp sea salt, ½ lemon
Add one of the reserved tablespoons of olive oil and blend briefly. Finally add the last one and briefly blend again.
Notes
How much olive oil you add, will very much depend on the size of your carrot top bunch. If you prefer a more sauce like consistency, just add another 1-4 tbsp of olive oil - spoon by spoon until you have the texture you're looking for.Will keep in a sealed jar in the fridge for a few days. To keep it fresh and green for up to a month, cover the top with olive oil before sealing. Alternatively, freeze in ice cube trays for handy-sized portions.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.