Ingredients
1 bunch carrot top greens (about 40g), toughest stems removed
1 large clove garlic, roughly chopped
1/2 cup unsalted cashews
1/2 tsp sea salt
1/4 tsp black pepper
1/2 cup extra virgin olive oil, or more as necessary.
Additional ideas:
Other soft herbs could join the carrot tops like parsley or basil or coriander stems!
Parmesan cheese or nutritional yeast
Different nuts or seeds
Summary
Carrot top pesto is a delicious, waste free alternative to the basil based original. We love the bright sweetness of the carrot leaves paired with cashews, but any nuts would work!
Carrot Top Pesto
Rinse the carrot top greens to dislodge any dirt. Pick out and discard any dry, yellowed, or otherwise unappetising looking leaves. Discard toughest stems.
Place the carrot tops greens, chopped garlic, roasted cashews, salt, and pepper in a food processor. Pulse several times. Scrape the sides down with a rubber spatula.
While the food processor is running, slowly pour in the olive oil in a steady stream. Scrape the sides down with a rubber spatula. Pulse until you’ve reached a desire consistency.
Toss through pasta, smear on sandwiches, dollop on bbqed meat or veg!
