Carrot-top pesto

Name: Carrot-top pesto
Cook time: 30 min
Yield: 2-4
Cuisine: Italian
Ingredients: 50g baby carrot tops; Handful rocket leaves, parsley or mint; garlic clove (grated); 1 tbsp cashews; 2 tbsp grated parmesan; sea salt; pepper; 150ml extra virgin olive oil

October 14, 2014

Waste not! Carrot-top pesto is delicious and thrifty.Jill Dupleix

easyTime:< 30 minsServes:2-4

This is a great (and tasty) way to reduce food waste. Don't throw those carrot tops away next time you buy or pick a bunch.

Ingredients

50g baby carrot tops
Handful rocket leaves, parsley or mint
garlic clove (grated)
1 tbsp cashews
2 tbsp grated parmesan
sea salt
pepper
150ml extra virgin olive oil

Method

Place all ingredients, excpet olive oil, into a a food processor and pulse until well-chopped.

Slowly add the extra virgin olive oil while pulsing, until just mixed.
Serve with roasted baby carrots or in carrot soup.