This dish is so easy to make and the idea that you can make super yummy pesto made with carrot tops is a great idea. The amount of green carrot tops that just end up in the food bin is really daft and finding that they can be put to good use is pretty cool.
We have been growing vegetables this year which you can see in my free pallet patio garden post and you can actually see the carrots as they started off there. They have come out all shapes and sizes which is really cute.
We eat lots of pasta at home and it’s a really quick supper for our family which can fit in with our busy homelife. Pesto has long been a favourite but I had rarely made it before. Then when I was looking for ways to use the leftovers from some of my home grown vegetables I stumbled across someone saying to try it in pesto. I adapted the general idea and had a play and came up with this recipe which is quick, easy and very adaptable to the amount of ingredients you have to hand.
One of the many advantages of this recipe is that it’s an all in one recipe. Everything into the mixer and blitz for a couple of minutes.
Once made you can store for up to two weeks in an airtight container in the fridge. Try it out on chicken or tofu too.
This delicious Pesto made with the leafy green carrot tops adds a new dimension to Pesto Pasta. Also great to be smothered over meat or vegetables for your BBQ or main meal
- 100 ml Rapeseed Oil
- 1 bunch Green leafs from carrot tops
- 1 clove Garlic
- 10 leaves Basil
- 1 handful Hazelnuts
- 25 grammes Parmesan cheese
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Wash the leafy tops of the carrots well in cold water to remove any soil
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Peel a garlic clove
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Put all of the ingredients into a small blender with a chopping setting.
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Whizz for approximately 2 minutes until it is all chopped to a smooth paste