Carrot Top Pesto
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
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.
Category:
Condiments
Quantity: 2 cups
Ingredients
- 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
Instructions
-
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.
Notes
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.