We love to use as much of our produce as we can, we use the stalks of broccoli in soups and stews and the leaves of beetroot in salads. So, naturally, when a good friend told us she used her carrot tops to make a delicious pesto we were both intrigued and excited!
This simple carrot top pesto is quick and easy to make and is delicious stirred through pasta or gnocchi. This no-waste recipe helps make a delicious meal from what would normally be composted, and is extremely nutritious with high levels of vitamin K, potassium and beneficial chlorophyll.
INGREDIENTS
150g carrot tops (approx 4-5 carrots)
3 tablespoons pine nuts (or almonds)
3 tablespoons grated parmesan cheese
3 garlic cloves
1 lemon – juice and zest
Oregano, marjoram or herb of your choice
Olive oil
METHOD
Toast pine nuts in a dry pan over good heat until golden. Keep stirring as the natural oils in the nuts can burn very quickly. Pop aside and let cool.
Using a food processor, blitz the carrot tops (and herbs) to a manageable size. Add peeled garlic, lemon juice, zest (to taste) and pine nuts to the mix and blitz for a few more seconds.
Add the Parmesan cheese and slowly drizzle olive oil as the food processor is on to gain your preferred pesto consistency.
We store our carrot top pesto in an airtight container for up to 7 days and will add a little extra olive oil if it’s too dry.
UP FOR MORE FLAVOUR
- Cut free range chicken into smaller pieces and pan fry until cooked. Add to pasta just before the pesto and top with a squeeze of fresh lemon juice.
- For a bit of spice, sprinkle thinly cut fresh chilli over your dish or add a small amount to the pesto itself.
- Zest up your steamed or boiled potatoes by coating them with a few spoonfuls of your carrot top pesto
*Carrots are so easy to grow from seed, all you need is a patch of worked garden bed and sow the seeds very shallow!!!
