Pesto Made With Carrot Tops
This dish is so easy to make and the idea that you can make super yummy pesto from carrot tops is a great idea. The amount of green carrot tops that just end up in the food bin is really daft and finding that they can be put to good use is pretty cool.
We have been growing vegetables this year which has made an amazing and healthy addition to our weekly meals. What's funny is that some of them, such as the carrots, have come out all shapes and sizes which is really cute.
We eat lots of pasta at home and it’s a really quick supper for our family, which can fit in with our busy home life. Pesto has long been a favourite, but I had rarely made it before. Then when I was looking for ways to use the leftovers from some of my home-grown vegetables I stumbled across someone saying to try it in pesto. I adapted the general idea and had a play and came up with this recipe. It's quick, easy and very adaptable to the amount of ingredients you have on hand.
One of the many advantages of this recipe is that it’s an all-in-one recipe. Everything into the mixer and blitz for a couple of minutes.
Once made you can store for up to two weeks in an airtight container in the fridge. Try it out on chicken or tofu too.
- 100 ml Rapeseed Oil
- 1 bunch Green leafs from carrot tops
- 1 clove Garlic
- 10 leaves Basil
- 1 handful Hazelnuts
- 25 grammes Parmesan cheese
Wash the leafy tops of the carrots well in cold water to remove any soil
Peel a garlic clove
Put all of the ingredients into a small blender with a chopping setting.
Whizz for approximately 2 minutes until it is all chopped to a smooth paste