Carrot tops are rich in protein and nutrients, containing around six times more vitamin c than the root, as well as a, b6, c and k, folate, manganese, niacin, potassium, thiamine, calcium and phytonutrients.
Instead of discarding them, use them to make this deliciously versatile pesto. You can use it for pasta dishes, as salad dressings, to sauté with mushrooms or spread on omelettes.
INGREDIENTS ------------------
carrot tops from 1 bunch of carrots, washed, larger stems discarded
handful fresh basil leaves [optional]
1 - 2 garlic clove
handful cashew nuts
50 ml extra virgin olive oil
unrefined salt
freshly ground pepper
METHOD ------------------
Heat a small frying pan over a low heat. Roast cashews until golden, shaking occasionally. Place into a food processor with the carrot tops, olive oil, garlic cloves and salt. Process until smooth, add more olive oil [or water] if needed and season with black pepper.
Enjoy with pasta, bread or dilute with olive oil and use as dressing in salads or with any vegetables.
You can also add some fresh mint, basil leaves or parsley for a green twist. When it comes to nuts, cashews seem to work best as they give pesto a nice, creamy texture, but you can try making it with other nuts as well.
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