Carrot Top Pesto
While I initially made this pesto to accompany a roasted carrot and beetroot salad, I can’t wait to try it on other dishes, like carrot soup, pasta etc.
Quantity: 2 cups
- 125 grams Carrot tops from a bunch of beautiful fresh, dutch carrots
- 2 cloves of garlic peeled
- A handful of coriander leaves and stalks
- 1/3 cup pistachio nuts
- 40 g grated parmesan cheese
- 1 tsp sea salt
- ¾ cup of extra virgin olive oil
- Freshly ground black pepper
Preheat oven to 200˚C
Spread pistachios on a baking tray and place in the oven to roast for 5 minutes, being careful not to burn them.
Pick over the carrot tops and remove any damaged or yellowing stalks and leaves.
Rinse thoroughly and dry.
Put the carrot tops, coriander leaves and stems, garlic, pistachio nuts, parmesan cheese and a couple of grinds of freshly ground black pepper into a food processor and pulse until coursley ground.
Add the olive oil and puree to get a nice pesto consistency.
I washed the carrot tops by placing them into a large bowl of cold water and swishing them around a little. All the sand and grit fell to the bottom of the bowl. I then dried them in a salad spinner.