Next time you go and buy baby carrots, I’m begging you DO NOT THROW OUT THE TOPS!
I love recipes like these because it encourages people to use the whole product, rather than just half. It’s like using a left over carcass of a roast chicken and veggie scraps to make chicken stock! I’m all for using as much as possible!
This recipe is also nice because store-bought pesto is very oily and contains other unnecessary ingredients. This one, you can adjust the consistency for different uses. For example, to have it as a dip or a spread in a sandwich, you might like it slightly thicker and dry. But to stir it through pasta or as a pizza base, it can be more runny. It is also ridiculously easy 🙂
– INGREDIENTS –
250 g bunch of greenery (I used carrot tops, stalks and all, but you can also use rocket, basil or even a mixture)
100g flaked almonds, lightly toasted (can also use pine nuts)
zest and juice of 1 large lemon
2 garlic cloves, peeled
75g parmesan cheese, grated
100ml olive oil (I actually used basil infused oil, which can be bought at the supermarket), plus extra to adjust consistency
salt and pepper
– METHOD –
1. Put all ingredients into a food processor and pulse until all combined into a thick paste. Adjust with more olive oil until the desired consistency is reached.
2. Season with salt and pepper. You can also add more lemon if you like.
3. Place into containers and cover the top with at least 5mm of extra olive oil. This seals the pesto and keeps the bacteria out! Store in the refrigerator for up to 3 weeks.. thats if it can last that long!
No one will believe its made out of carrot tops!