Carrot Top Pesto

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Do you throw away the tops of your carrots? If so, don't! Instead why not try making Carrot Top Pesto. This recipe, courtesy of Riverford, is delicious and a nice alternative to green pesto. You can stir it into pasta or use it as a dip with chopped raw vegetables. You can also drizzle it over roasted carrots, potatoes or greens or try it with goats cheese or mozzarella crumbled over the top.

Vegetarian & gluten free

Ingredients

-Leafy tops from 1 bunch of carrots, larger stems discarded, feathery leaves chopped
-Small handful basil leaves, or try parsley or chervil for a different flavour
-50g walnuts, hazelnuts or almonds
-25g Parmesan, or vegetarian equivalent
-1 garlic clove
-Approx. 100ml or so olive oil
-Salt and pepper
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In a food processor, blitz the carrot tops, basil, nuts, parmesan and garlic. Then gradually add enough oil to make a pesto consistency. Season to taste.

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