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Carrot Top Pesto
Carrot tops have a grassy, parsley-like flavour that makes them ideal for blitzing into a quick and simple pesto. It’s sensational served with roasted carrots, spread on toast, tossed through pasta or stirred with a few glugs of olive oil to make a delicious salad dressing.
1 comment
Ingredients
- The green tops from a bunch of carrots
- ½ lemon, juice only
- 1 garlic clove, peeled
- 75g cashews, walnuts or almonds
- A handful of grated Parmesan (optional)
- 2-3 tbsp olive oil
Prep: 10 mins | Cook: nil
Method
1. Trim the carrot tops off the carrots and thoroughly wash the tops to get rid of any dirt. Roughly chop them.
2. Pop the carrot tops into a food processor and add the other ingredients with 2-3 tbsp olive oil. Whizz till you have a coarse paste. Taste and add more salt or pepper if you think the pesto needs it. Loosen with a little more olive oil or a splash of water, if needed.
3. Herb is the word
Add a handful of fresh herbs to the mix, if you like. Parsley, mint, oregano and basil would all make excellent additions.
Add a handful of fresh herbs to the mix, if you like. Parsley, mint, oregano and basil would all make excellent additions.
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Jeff
Very good, and a great idea for using up carrot tops; I’ve chucked them in soup before but this recipe puts them front and centre. I found it needed a bit more lemon juice but as with any pesto (or similar things like hummus) it’s easy to adjust as you go along - give it a go!