Don't throw those carrot tops away. They're full of flavour and they make a fantastic pesto. This recipe is a delicious variation on the pesto we all know and love. Use it just as you would any other pesto.
tops from a medium bunch of carrotstough stems discarded
1handfulbasil
50gvegetarian Parmesan type cheeseroughly chopped
50gpine nutsor cashews or almonds
75mlextra virgin olive oil
½lemonlemonjuiced
1plump clove of garlicquartered
1pinchsea salt
Instructions
Wash the basil and feathery carrot top leaves, then shake well to dry or use a salad spinner if you have one. Roughly chop the carrot tops.
Place all of the ingredients, bar the olive oil into a blender or food processor. Pulse until you get a coarse paste.
Add the olive oil and pulse again until everything is well combined, but there's still a bit of texture.
Scoop into small sterilised jars and seal. Will keep well in the fridge for three days.
Notes
Use it as a pasta sauce, over boiled or roasted veg, in a risotto or spread on crackers. It's especially good with carrots.If you want to keep the pesto for longer, seal the top with a layer of olive oil before closing the lid. If properly sealed, this will keep for at least two weeks in the fridge. Alternatively you can freeze it. Head over to my wild garlic pesto post to see how.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.