Carrot-top pesto

all details

This is a great (and tasty) way to reduce food waste. Don't throw those carrot tops away next time you buy or pick a bunch.

Carrot-top pesto.
Waste not! Carrot-top pesto is delicious and thrifty. Photo: Jill Dupleix

Ingredients

50g baby carrot tops

Handful rocket leaves, parsley or mint

garlic clove (grated)

1 tbsp cashews

2 tbsp grated parmesan

sea salt

pepper

150ml extra virgin olive oil



Method

Place all ingredients, excpet olive oil, into a a food processor and pulse until well-chopped.

Slowly add the extra virgin olive oil while pulsing, until just mixed.

Serve with roasted baby carrots or in carrot soup.

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  • Main Ingredients - Carrot, Nuts
  • Cuisine - Italian
  • Course - Finger-food, Starter/Entree, Snacks, Lunchbox
  • Occasion - Picnic, Barbecue, Cocktail Party, Birthday

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