Carrot Top Pesto
In the spirit of 'love food, hate waste' here's fabulous 'Carrot Top Pesto' recipe. Thank you 'Growing Communities' for this delicious and ingenious idea.
Important to use whilst the carrot leaves are still nice and fresh! Cover and it can then be stored and covered in the fridge for a few days.
- Carrot leaves, roughly chopped, hard stalks removed
- A few basil leaves (optional)
- 3 tbs toasted pine nuts
- 1 clove of garlic (or more if you like)
- 1 tbs nutritional yeast flakes (or small handful of grated Parmesan)
- Big glug of olive oil
- Salt and pepper to taste
Blitz carrot leaves in a food processor. Add remaining ingredients and blitz again to your preferred consistency, adding extra oil, nuts or seasoning if required