Waste not! Carrot-top pesto is delicious and thrifty. Photo: Jill Dupleix
50g baby carrot tops
Handful rocket leaves, parsley or mint
garlic clove (grated)
1 tbsp cashews
2 tbsp grated parmesan
150ml extra virgin olive oil
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.
- Main Ingredients - Carrot, Nuts
- Cuisine - Italian
- Course - Finger-food, Starter/Entree, Snacks, Lunchbox
- Occasion - Picnic, Barbecue, Cocktail Party, Birthday