Carrot Top Pesto

Ingredients

• 1 1/2 cups (50g) carrot tops/carrot greens (approx 1 bunch)
• Small handful fresh parsley
• Small handful fresh basil
• 1 clove garlic (chopped)
• 1/3 cup (10g) grated parmesan cheese (or vegetarian parmesan)
• 1/4 cup (35g) raw unsalted walnuts (or almonds, hazelnuts)
• 1/2 cup extra-virgin olive oil
• 1/4 teaspoon each salt and pepper

Instructions

1. 1

   Wash the carrot tops well, then dry a little with a clean tea towel. Remove and discard the stems, keeping the feathery leaves.

2. 2

   Add the carrot tops, parsley, basil, garlic, parmesan and walnuts to a food processor and blitz until crumbly.

3. 3

   With the machine running,slowly add the oil.

4. 4

   Season to taste.

5. 5

   Store covered in the fridge for up to 5 days.