Carrot Top Pesto
If you know me, you’ll know that I don’t like to waste food. So that’s why whenever I have carrot top greens, I make pesto with them. I love making pesto because it’s so versatile, you really can add almost any herb and it will turn out just fine. So, if you don’t have access to parsley try another herb, and that goes for the sunflower seeds too, you can mix these up for pepitas, cashew nuts, pine nuts or whatever else you have in your pantry.
Ingredients
¼ cup extra virgin olive oil
½ lemon, juice only
1/3 cup sunflower seeds
Bunch of carrot tops, washed and roughly chopped
Bunch of parsley, washed and roughly chopped
1 clove garlic, crushed
Pinch of celtic sea salt
Method
Lightly toast the sunflower seeds in a dry frying pan until slightly golden.
Add all ingredients into your blender or food processor, starting with the liquid ingredients first. Blend until you have reached your desired consistency, you can either leave it a bit chunky or blend it so it’s a smooth paste. You can add more olive oil too if it’s not blending together well.
