Page title and description

Salad dressings & dips
Carrot top pesto
Ingredients
- leafy tops from 1 bunch of carrots, larger stems discarded, feathery leaves chopped
- small handful basil leaves, or try parsley or chervil for a different flavour
- 50g walnuts, hazelnuts or almonds
- 25g Parmesan, or vegetarian equivalent
- 1 garlic clove
- approx. 100ml or so olive oil
- salt and pepper

Method
Prep time:
10 min
PT10M
-
Step 1
In a food processor, blitz the carrot tops, basil, nuts, parmesan and garlic. -
Step 2
Gradually add enough oil to make a pesto consistency. -
Step 3
Season to taste.