Carrot Top Pesto
Ingredients | Serves 3 | Cook 10 Mins
- leafy green carrot tops from 1 bunch of carrots
- 2 garlic cloves (crushed)
- 28g basil [1oz]
- 10g mint leaves [0.4 oz]
- 75g unsalted almonds [2.6 oz]
- 125ml extra virgin olive oil
- 1/2 tsp salt
- 2 Tbsp lemon juice
- pepper
Method
- Roughly chop carrot tops, basil and mint. Place in food processor with crushed garlic and almonds. Blitz together until the mixture has a fine texture.
- Transfer to a bowl. Mix in olive oil, salt and lemon juice. Season with some freshly ground pepper. Transfer to airtight jars. Keep refrigerated when not using.
Recipe designed by Annabelle Randles | The Flexitarian
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