Carrot Top Pesto

As easy as this recipe is, it is worth sharing with you in case you never realised that (a) carrot tops are edible and (b) they're the perfect ingredient for pesto. I served mine over some soft scrambled eggs on sourdough but this is also delicious tossed through pasta or even on it's own as a dip.

As always, feel free to experiment a little - use whatever nuts you like, change the Parmesan for whatever hard cheese you fancy (pecorino, manchego, even cheddar) and swap the basil for coriander, parsley or just leave it out and let the carrot tops sing on their own.

Carrot Top Pesto

leafy tops from 1 bunch of carrots, feathery leaves chopped 

small handful basil leaves

50g nuts (I used a mix of pecans and almonds)

25g Parmesan, or vegetarian equivalent 

1 garlic clove, grated 

100ml olive oil 

sea salt and freshly ground black pepper

In a food processor, blitz the carrot tops, basil, nuts, parmesan and garlic. 

Gradually add enough oil to make a pesto consistency. Add a little water if you'd like it slightly looser. 

Season to taste with salt and pepper then serve.