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Carrot Top Pesto
Super easy and tasty pesto using carrot tops instead of herbs,
Ingredients
- 2 tbsp almonds
- 30 g carrot fronds/tops
- 2 tbsp coriander chopped
- 1 clove garlic
- 1/2 orange juice and zest
- 2 tbsp parmesan cheese grated
- 1/4 cup olive oil
- salt and pepper
Instructions
- Toast the almonds in a dry pan and watch them carefully as they can catch and burn in seconds. Toasting the nuts gives them so much more flavour.
- Chop the carrot fronds and toss into a food processor along with the coriander and the almonds.
- Mince the garlic and add to the processor with the juice and grated zest of half an orange.
- Give it a whizz and then add the parmesan and start to drizzle in the oil until you get the consistancy you prefer.
- Season to taste with salt and pepper.
- Spoon into a small sterilised jar and cover with a tablespoon of olive oil to seel the top of the pesto from air and to keep that gorgeous green colour.
Nutrition
Calories: 674kcalCarbohydrates: 14gProtein: 10gFat: 67gSaturated Fat: 10gCholesterol: 7mgSodium: 186mgPotassium: 453mgFiber: 5gSugar: 7gVitamin A: 3093IUVitamin C: 44mgCalcium: 234mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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