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
Notes
This also freezes well in either ice cube trays or containers.
Vegetarian Summer Sauces
