Carrot-top pesto
Stephen Doyle
Stephen's freshly dug carrots have meant masses of fresh green tops to recycle. But this time less went back into compost when I made pesto from the finer fronds.
INGREDIENTS
2 cups of roughly chopped cleaned carrot tops (larger stems removed)
1 cup parsley (or basil)
1 cup pine nuts (could substitute other nuts eg walnuts or pumpkin & sunflower seeds)
1 cup olive oil
2 cloves garlic
11/2 t salt 1/2t black pepper
1/3 cup Parmesan cheese
grated juice of 1 lemon + some rind (Add 2T water if the mix is too thick)
METHOD
Blend all ingredients adding the greens last
USE
On crusty bread starters with ricotta, on beans, stirred through pasta or serve with lamb chops..