1small bunchcarrot tops - washed & trimmed if necessary
1clovegarlic - peeled(I used 4 garlic scapes instead)
4tbspextra virgin olive oil
¼tspsea salt(I used Atlantic grey sea salt)
½lemon- zest & juice
Roughly chop the carrot tops and garlic. This isn't strictly necessary, but it makes the blending process easier.
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. I used my Optimum Vac2 Air Vacuum Blender.
Add one of the reserved tablespoons of olive oil and blend briefly. Finally add the last one and briefly blend again.
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.