Carrot Top Pesto
INGREDIENTS:
1 big bunch / 2 cups carrot tops and stems, chopped (from about 8 medium carrots)
40g / ¼ cup pine nuts
30g / ¼ cup pumpkin seeds
2 garlic cloves
120ml / ½ cup quality extra virgin olive oil
50g / ½ cup parmesan cheese, grated
sea salt and freshly ground black pepper
METHOD:
1. 1. Place the carrot tops, pine nuts, pumpkin seeds and garlic cloves to food processor and pulse until chopped. Slowly add in oil and continue pulsing until well combined, but not smooth.
2. Lastly add the parmesan cheese, salt, and pepper and pulse a few more times until combined.
WAYS TO SERVE:
As a pasta sauce: tossed with spaghetti or ravioli
As a meat or fish topping or marinade: especially delicious served with grilled lamb cutlets
As a dip or sauce: use carrot top pesto inside hummus or as a dipping sauce for fresh crudités
As a soup flavour: add a dab of carrot top pesto to your favourite for a touch of added flavour and texture
Drizzled over roasted vegetables: my favourite is with honey roasted carrots
