Elawin
Guru
Serves: 6
Quantity: About 180 ml
Prep. time: 10 minutes
Ingredients:
Leafy tops from 1 bunch of carrots, larger stems discarded, feathery leaves chopped
Small handful of basil leaves (or chervil, or parsley)
50 g walnuts, hazelnuts or almonds
25 g parmesan, or vegetarian equivalent
1 garlic clove
Approx. 100 ml olive oil
Salt and pepper
Method:
In a food processor, blitz the carrot tops, basil, nuts, parmesan and garlic. Gradually add enough oil to make a pesto consistency. Season to taste.
Freeze in ice cube trays, or keep covered with a layer of olive oil in the fridge for a few days.
My notes:
1. Recipe courtesy of Riverford Organics
2. I found the carrot flavour a bit overwhelming and added more basil
3. I used Cheddar cheese instead of parmesan
4. I kept the carrot stems and popped them in the freezer for later use in a stock pot or chopped up for a stew.
I made a cheese and tomato omelette and spread some of this inside as well. Delicious!
Quantity: About 180 ml
Prep. time: 10 minutes
Ingredients:
Leafy tops from 1 bunch of carrots, larger stems discarded, feathery leaves chopped
Small handful of basil leaves (or chervil, or parsley)
50 g walnuts, hazelnuts or almonds
25 g parmesan, or vegetarian equivalent
1 garlic clove
Approx. 100 ml olive oil
Salt and pepper
Method:
In a food processor, blitz the carrot tops, basil, nuts, parmesan and garlic. Gradually add enough oil to make a pesto consistency. Season to taste.
Freeze in ice cube trays, or keep covered with a layer of olive oil in the fridge for a few days.
My notes:
1. Recipe courtesy of Riverford Organics
2. I found the carrot flavour a bit overwhelming and added more basil
3. I used Cheddar cheese instead of parmesan
4. I kept the carrot stems and popped them in the freezer for later use in a stock pot or chopped up for a stew.
I made a cheese and tomato omelette and spread some of this inside as well. Delicious!