• Rose

Carrot Top Pesto

2 cups carrot tops (tough stems removed)

a few sprigs of basil & parsley

cup hazelnuts or any other nut

½ cup parmesan cheese OR 2 Tbsp nutritional yeast

1 clove garlic OR 1 tsp garlic powder

Zest from one lemon

½ cup extra-virgin olive oil

½ teaspoon salt

¼ teaspoon ground black pepper

In a dry pan over low-medium heat (no oil), lightly toast the pine nuts or any other nuts you’re using. Remove from heat, allow to cool.

Cut off the carrot tops and wash the leaves. Pat dry using a kitchen towel, and place in a food processor.

Place all of the ingredients except for the olive oil in the bowl of a food processor. Blend until completely broken down, scrape off the sides of the bowl as needed.

Add the olive oil gradually with the food processor running until you get a slightly emulsified sauce. Thin out with extra oil or water if needed.

Freezes well or keep in an airtight container with a drizzle of oil on the top to keep from oxidising.

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