Carrot Top pesto
Don't waste the feather green tops from bunched carrots. It takes just minutes to make a delicious carrot top pesto instead. Serve in place of basil pesto
Servings 6
Calories 231kcal
Equipment
- blender
Ingredients
- 100 g carrot tops
- small handful parsley leaves
- 50 g walnuts
- 25 g parmesan cheese or vegetarian alternative
- 1 clove garlic chopped
- 100 ml cold pressed rapeseed oil
- salt and freshly ground black pepper to taste
Instructions
- Wash the carrot tops and shake dry. Remove the feathery leaves from the stems and discard the stems
- Place the carrot top and parsley in a food processor and blitz briefly to chop.
- Add the walnuts, cheese and garlic, and blitz again.
- With the machine running add most of the oil. Season to taste, then add the remaining oil if required to loosen the pesto.
- Transfer to a serving dish or jar and chill until required.
Notes
The pesto will keep for several days, covered in an airtight container in the refrigerator. Use as required.
Not suitable for freezing.
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)