Carrot top pesto

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

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

Put all the ingredients in a mini blender and pulse until smooth. Adjust seasoning to taste.

Carrot top pesto on table outside

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 :)