Reduce food waste by whipping up this easy carrot-top pesto – delicious with pasta, in soup and on salads.
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Carrot-top pesto
Make the most of your offcuts with this tasty waste-saving recipe
Published: March 17, 2020 at 3:51 pm
Ingredients
- Bunch of carrot tops
- A good glug of olive oil
- 1 Garlic clove
- 1 Lemon
- A pinch of salt
- A pinch of black pepper
- Parmesan (or vegetarian equivalent)
Method
Step 1
Gather a bunch of carrots, taking care to extract the whole root from the earth.
Step 2
Remove the leafy tops, discarding the larger stalks, and wash well.
Step 3
Blitz the tops in a blender with a good glug of olive oil, a clove of garlic, some lemon juice, a generous pinch of salt and pepper and a handful of Parmesan (or vegetarian equivalent).
Walnuts, pine nuts or almonds can be added for a different flavour, or a deseeded chilli for heat.
Step 4
Stir into cooked pasta or drizzle on a salad as a dressing.
Step 5
Store any remaining pesto in the fridge in a sealed jar – it should keep for a week.
Words: Cary Matthews