Carrot top pesto

  • Carrot tops from 1kg baby carrots
  • 1/3 cup pine nuts or any other nuts you may have
  • 2 garlic cloves
  • 1/2 cup quality extra virgin olive oil
  • 1/3 cup Parmesan or zarai cheese
  • Black pepper
  • Salt

Instructions

  1. Add the carrot tops, pine nuts or whichever nuts you have to hand, and garlic cloves to a food processor and pulse until chopped. Slowly add the oil and continue pulsing until well combined, but not smooth.
  2. Add parmesan or zarai, salt, and pepper and pulse a few more times until combined.

 

Created by Radhika Khandelwal, Worldchefs  www.pandoodle.org.