Broaden your pesto horizon by turning leftover carrot tops into a tasty condiment. Use instead of basil and pine nut pesto with pasta, in dressings or as a spread. You can turn any leafy green into a delicious pesto using this recipe – try rocket, salad greens, leftover herbs, beetroot tops ... the sky’s the limit!
Ingredients 7
2 bunches carrot tops, well washed, roughly chopped
1 handful basil leaves
1 orange zest, finely grated
1 garlic clove, peeled, roughly chopped
3 tbsp grated parmesan
125 ml extra-virgin olive oil
1 tsp salt
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Method 2
Blanch the roughly chopped and/or other greens in boiling water for 30 seconds, then immediately refresh in cold water.
Transfer the blanched to a blender. Add the , , , , , and . Season with pepper and blend until smooth. Done!
Shannon Martinez's tips
MAKES APPROX. 250 G (9 OZ/1 1⁄4 CUPS)
