Carrot top pesto

Name: Carrot top pesto
Total time: 900 s
Yield: 6 people
Cuisine: British
Ingredients: 1 bunch carrot tops; 50 g pine nuts; 2 cloves garlic; 1 handful mint leaves; Juice and zest of 1 lemon; 100 ml olive oil; 1 handful Parmesan cheese; Pinch salt

Kate Carless @KateCarless

Bath, UK

I got an amazing bunch of heritage carrots in my #seasonal vegetable box this week, with really bushy tops. I thought to myself, I must be able to do something with the tops, rather than throw them away so I attempted to make carrot top pesto. It worked out so well. I can’t wait to cook up some pasta to enjoy it for lunch. I used mint because I didn’t have any basil in the house and I used pine nuts but you could use walnuts or unsalted pistachios. #cookeverypart

Kate Carless @KateCarless

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Ingredients

15 minutes

6 people

1 bunchcarrot tops
50 gpine nuts
2 clovesgarlic
1 handfulmint leaves
Juice and zest of 1 lemon
100 mlolive oil
1 handfulParmesan cheese
Pinchsalt

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Steps

15 minutes

1

Remove the tops from the carrots and put them in a blender
2

Toast the pine nuts over a dry pan until golden. Then add to the blender.
3

Add the mint leaves, garlic, lemon zest and juice and a pinch of salt. Blitz until everything is breaking down.
4

While the blender is still on, gradually add the olive oil to the mixture (through the well in the top) until the mixture is smooth.
5

The add the Parmesan and give everything one last blitz until the cheese is combined. Taste and enjoy!

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Cooksnaps

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Kate Carless @KateCarless

on October 02, 2020 08:16

Bath, UK

Love cooking food that I can share with friends. Never happier than when I’ve got people over for dinner enjoying great food (and great wine of course). I’m a big fan of seasonal ingredients and coming up with quick and fresh ideas for during the busy working week.