This is the classic pesto, with a couple of twists. The green tops of carrots have a spice to them that is similar to rocket, or arugula. I like to save them in the freezer until I have enough to make this batch of pesto. The measurements are not specific, but more of a guideline. Taste as you go and keep adjusting until it is to your liking. Pine nuts are the classic ingredient, so if you’re not a fan of walnuts, feel free to swap them out.
We add pesto to everything as it gives a gorgeous flavour boost to everything – tossed through pasta, as a base for pizzas, on toast with poached eggs, thinned down for salad dressing… the options are endless!
Ingredients
- 2x handful carrot tops, stalks picked
- 1x handful toasted walnuts
- 1x handful grated parmesan
- 3x cloves garlic
- 1/3 cup olive oil
- Lemon juice, salt and pepper to taste
Instructions
Put the carrot tops, walnuts, parmesan and garlic in your food processor and whiz until a fine paste forms. Slowly, with the motor running, drizzle in the olive oil until you reach your desired consistency. Season with lemon juice, salt and pepper.
This should keep in your fridge for 5 days, but it never lasts that long in our house.
Notes
This also freezes well in either ice cube trays or containers.
