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I've always hated throwing away carrot tops, so when I came across this recipe I was excited to try it. It didn't disappoint!
vegetarian (depending on the cheese used), gluten free
Ingredients
Ingredients
1/4 cup pine nuts
1/4 cup Parmesan
3/4 cup basil leaves
3/4 cup carrot tops (just the fronds, removed from the stems)
1/2 cup extra virgin olive oil
pinch of salt
2 cloves garlic
Directions
Directions
Put all the ingredients in a mini blender and pulse until smooth. Adjust seasoning to taste.
Serving suggestions:
Serving suggestions:
- tossed through pasta
- as a dressing for a grain salad
- to top soups and stews
- drizzle over roasted vegetables
- as a flavour boost in a sandwich
The pesto will keep in the fridge for about a week.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
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