Carrot Top White Bean Dip

Ingredients

• 1/4 cup (10g) carrot greens
• 30 oz (2x15oz/400g) cans cannellini beans (or butter beans)
• 2 cloves garlic (minced)
• 1 lemon (zest and juice)
• 1/2 cup (20g) parsley (chopped)
• 1/4 cup (10g) basil leaves (chopped)
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/3 cup extra virgin olive oil

Instructions

1. 1

   Prepare the carrot greens by picking out any browned leaves, then cutting the feathery leaves from the long green stems (and discard the stems). Soak them in a bowl of water for a few minutes, then rinse. Repeat. Shake the excess water from the carrot tops, then dry in a salad spinner or gently in a clean tea towel.

2. 2

   Process: Add all ingredients, except the olive oil, to a food processor and whiz until a thick paste. You’ll need to stop and scrape the sides down a few times.

3. 3

   Oil: Keep the food processor running and slowly pour the oil in through the tube and whiz until thick and smooth. Taste and season.

4. 4

   Tip: If necessary, blend in a tablespoon or two of water to loosen slightly. Taste and adjust flavors if necessary.

5. 5

   Storage: Keep covered in the fridge for up to 5 days.